• 1 tbsp olive oil (or bacon grease, if you have it, will add a bit of welcome smokiness)
• 12 to 16 oz. (340-455 g) Andouille sausage, thinly sliced
• 1 lb (450 g) boneless skinless chicken thighs, cut into small bite sized cubes
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 to 3 ribs of celery, diced (about 1/2 cup)
• 4 garlic cloves, minced
• 1 1/2 cups (360 ml) of corn kernels (fresh is best but frozen is fine)
• 2 cups (480 ml) long grain rice
• 2 tbsp parsley, finely chopped
• 1 tbsp thyme, minced
• 2 1/2 tsp smoked paprika
• 1/4 to 1 tsp ground cayenne pepper (to your taste)
• 2 tsp cumin
• 1 (15 oz) (425 g) can, crushed tomatoes
• 3 cups (720 ml) chicken stock
• 1 lb. (450 g) shrimp, cleaned peeled and deveined

garnish:

• fresh thyme, parsley, or green onion