1/4 cup olive or vegetable oil
1 pound andouille sausage, sliced
1 pound boneless, skinless chicken thighs, chopped
1 cup chopped onion
2 cloves garlic, chopped
2 cups water
1 1/2 cups long-grain white rice
1 (16-ounce) can stewed tomatoes
2 chicken bouillon cubes
2 teaspoons paprika
1/2 teaspoon cayenne pepper, optional
1/2 teaspoon ground black pepper
1/4 teaspoon saffron
1 pound medium fresh shrimp, peeled
2 cups frozen peas, thawed
1 (2-ounce) jar pimientos, drained
Garnish: chopped fresh parsley
In a large pot or Dutch oven, heat oil over medium-high heat. Add sausage, chicken, onion, and garlic. Cook until onion is translucent, about 8 minutes. Add 2 cups water, rice, tomatoes, bouillon, paprika, cayenne and black pepper, and saffron. Bring to a boil; reduce heat, and simmer, covered, for 15 minutes.
Stir in shrimp; cook, covered, another 3 minutes or until shrimp are pink and firm. Stir in peas and pimento. Garnish with parsley, if desired.
Chef’s Note: Serve with hard rolls and salad.