Andouille Sausage:

1 tablespoon olive oil, 12 ounces andouille sausage (sliced)

Chicken:

1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)

Aromatics and Vegetables:

1 medium onion (chopped), 1 green bell pepper (chopped), 2 celery stalks (chopped), 3 cloves garlic (minced)

Tomatoes and Rice:

1 can (14.5 oz) diced tomatoes (with juice), 1 cup long-grain white rice

Liquid and Seasonings:

2½ cups chicken broth, 2 teaspoons Creole seasoning, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (optional)

Shrimp:

½ pound raw shrimp (peeled and deveined), salt and pepper to taste

Garnish:

Chopped green onions and parsley