• 5 ounces boneless, skinless chicken  thighs (cut into small pieces)
  • 2 ounces andouille sausages (cooked)
  • 6 ounces long-grain rice
  • 2 teaspoon vegetable oil
  • 1 small green bell pepper
  • 1 medium sliced celery stalks
  • 2 minced onions 
  • 1 3/4 cups chicken broth
  • 3 tablespoon minced parsley
  • 2 ounces peeled, deveined shrimp
  • 1/2 cup chopped, drained tomato
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper 
  • 1/2 teaspoon dried thyme leaves 


Heat vegetable oil in medium skillet.
Add chicken and sausages.
Cook over the medium heat. Stirring frequently 4-5 minutes until chicken is lightly browned and cooked through. 
Remove them from skillet and set  aside.

In same skillet, combine onions, celery and bell pepper.
Cook over medium heat, stirring frequently 5-7 minutes, until onions are lightly browned.
Add rice and set the heat to low. 
Cook, stirring constantly 3 minutes.

Add chicken broth. thyme, tomatoes, black and red pepper and cooked chicken mixture to the rice mixture.,
Bring liquid to the to a boil. 
Reduce heat to low., simmer covered stirring occasionally about 10 minutes until about half of the liquid is absorbed. 

Stir shrimp into rice mixture, simmer, covered 4-5 minutes, until shrimps turn pink and remaining liquid is absorbed. 
Divide and serve warm.

 4 Serving
image- goya