INGREDIENTS
1/2 lb
Andouille or spanish sausage
6
Chicken thighs (about 1 1/4 lb), boneless skinless
6 oz
Shrimp, cooked medium
1 clove
Garlic
1/2 cup
Onion
1 cup
Peas, frozen sweet
1 can
Tomatoes
1 can
Chicken broth
1 1/2 cups
Converted long-grain white rice
1/4 tsp
Paprika
1/4 tsp
Saffron
1/2 tsp
Salt
1 tbsp
Olive oil
1/2 cup
Water