Mugwump's Fish World

This is great for company if you do the prep work in advance.  It about makes itself so you can socialize rather being stuck in the kitchen.  If you don't like spicy hot, leave out the cayenne.  The sausage itself has enough heat for the faint of stomach.

2 Tablespoons olive oil
1 1/2 lbs boneless skinless chicken thighs
1 lb andouille sausage
1 large onion chopped
2 ribs celery diced
1/2 green pepper and 1/2 red pepper diced
1/2 teaspoon dried thyme
1/4 teaspoon marjoram
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon cayenne (optional)
1 1/2 cups rice
1 can diced tomato with juice
2 cups chicken or sea food broth (home made is better)
1/2 lb fresh shrimp pealed
2 tablespoons chopped parsley
3 chopped green onions

Preheat oven to 350
Brown chicken in olive oil in a heavy pot then remove
add sasuage, onion, celery, bell pepper, thyme, marjoram. paprika, salt and cayenne.  Cook until onions are tender (about 5 minutes)
add rice, tomatoes with juice and broth and bring to a biol
Put it all into a casserole dish and top with the chicken
Cover and bake for 40 minutes or until rice is tender
Stir in shrimp, parsley and green onion.
cover and cook for 5 to 7 minutes until the shrimp turn pink

Trust me.  Everyone will think that you're a master chef.

Wow, that sounds awful good...years ago, my folks were good friends with a local French couple. Odett used to make us something very similar..but with just the shrimp....MMmmm...I haven't had anything like that in years....good old fashion baking soda drop biscuits on the side....Mmmmm

Sure does sound wonderful Liz!  I will have to try it sometime.
Barb