Preparation Steps

• In a large pot or Dutch oven, cook the smoked sausage over medium-high heat until browned. Remove sausage and set aside, leaving drippings in the pot.
• Add the diced chicken to the pot and cook until browned on all sides. Remove chicken and set aside.
• Add the chopped onion and bell pepper to the pot and cook until softened, about 5-7 minutes.
• Stir in the minced garlic and cook for 1 minute more until fragrant.
• Add the undrained diced tomatoes, chicken broth, cooked sausage, cooked chicken, rice, cayenne pepper, dried thyme, paprika, salt, and black pepper to the pot. Stir to combine.
• Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and liquid is absorbed.
• Stir in the shrimp and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
• Taste and adjust seasonings as needed. Serve hot.