• 2 tbsp olive oil
• 2 small chicken breasts
• 12 oz smoked andouille sausage
• 2 small bell peppers, 1 red and 1 green
• 2 ribs celery, diced
• 1 small white onion, diced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 ½ tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 (14-oz) can crushed tomatoes
• 2 ½ cups chicken stock
• 3 thyme sprigs
• 2 fresh bay leaves
• 1 ¼ cup long grain white rice
• ¾ pound raw shrimp, peeled and deveined
• 2 tbsp butter
• 1 jar pepperoncini peppers
• Fresh parsley, chopped
• Salt and pepper

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1. Set out all ingredients except shrimp. Season chicken with salt and pepper on both sides. Allow chicken to sit at room temperature for 1 hour if you have the time. Heat 1 tablespoon oil in your large saucepan over medium-high heat. Add the chicken, and cook for 8-9 minutes on each side, or until the chicken reached 165ºF on a digital thermometer.  Transfer to a plate and set aside.
2. Cut sausage into 1-inch-thick pieces and cook in the same pan on medium-high heat until browned on both sides. Transfer to the plate with the chicken and set aside.  Add bell peppers, celery and onion to the pan and sauté in the sausage fat for about 8 minutes, or until the onions soften. Season with salt and pepper. Add the garlic, tomato paste, Cajun seasoning and smoked paprika and cook for 1 minute.
3. Add the crushed tomatoes, chicken stock, thyme, bay leaves, rice and 1 tsp of salt and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 15 minutes. Shred the chicken during this time. After 15 minutes, remove the lid and add the shrimp. Stir gently to submerge the shrimp and continue to cook until the shrimp turns pink and is fully cooked. About 8-10 minutes.

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