1 tsp. extra virgin olive oil
1 lb. andouille sausage, diced large
4 (4 to 6 oz.) boneless,skinless chicken thighs, cut into chunks
1 1/2 cups chopped Spanish onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup chopped celery
2 tabs. minced garlic
1 tabs. paprika
1/2 tbsp. dried oregano
1 tsp. cayenne pepper
3 bay leaves
4 cups low-sodium chicken broth or stock
2 cups chopped (canned tomatoes)
2 tbsp. Worchestershire sauce
2 cups long-grain rice, uncooked
2 lbs. large uncooked shrimp, peeled and deveined
1/2 cup chopped scallions, plus additional for garnish
1/4 cup fresh flat-leaf parsley, plus additional for garnish
Kosher salt and black pepper as desired
In a Dutch oven or large pot over medium-heat, warm the oil. Add the sausage and cool, stirring occasionally, until the fat has rendered, about 5 minutes. Remove the sausage from the pan with slotted spoon, and transfer to a paper towel lined plate.
Season the chicken with salt and pepper. Add the chicken to the pan and cook, stirring occasionally, until lightly browned, about 3 minutes, transfer to paper towel with sausage.
To the same pan, add the onions, bellpeppers and celery. Reduce the heat to medium and cook the veggies until tender, about 7 minutes.
Stir in the garlic, paprika, oregano, cayenne and bay leaves, and cook, stirring for about 1 minute. Add the broth, tomatoes and Worchestershire sauce, and bring to a boil. Add the rice and reserved sausage and chicken to the pan. Reduce the heat to low, cover and simmer until the rice is tender, 15 to 20 minutes.
Taste and adjust the seasonings if necessary. Raise the heat to medium.Season the shrimp with salt, add it to the rice mixture and cook until the shrimp is just cooked through about 5 minutes. Add the scallions and parsley and stir to combine.