Chicken, Shrimp and Sausage Jambalaya



2 Chicken breasts
paprika to season chicken
3 tbsp olive oil
1 cup onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1/2 lb smoked sausage, sliced
2 cans stewed tomatoes
2 cups chicken broth
1 cup rice
2 tsp thyme
Salt and pepper, to taste
1/4 tsp hot pepper sauce
1 lb shrimp, peeled and deveined


Prepare chicken and dry with a paper towel. Rub with paprika.

Heat olive oil in a skillet, add chicken and brown on both sides. Remove chicken from pan.

Add the onion, bell pepper, celery and garlic. Saute on low until onion is soft and starting to turn golden.

Add the sausage, tomatoes, broth, rice, hot sauce and seasonings to the pan. Add chicken to the pan and turn to coat. Increase heat and bring to a boil. After boiling, reduce heat then cover and simmer for 30 minutes.

Add shrimp after chicken and rice is done cooking and cook until shrimp turns pink.

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