Mardi Gras Jambalaya

Ingredients

• 9 oz andouille sausage fully cooked sliced
• 0.5 cup bull's-eye barbecue sauce texas style
• 2.5 lb chicken thighs bone-in
• 28 oz canned tomatoes diced undrained canned
• 3 cups chicken broth fat-free reduced-sodium
• 3 Tbsp flour 
• 0.3 cup parsley fresh minced
• 4 cloves garlic minced
• 1 large bell pepper green chopped
• 0.3 tsp ground pepper and pepper black red (cayenne)
• 1 Tbsp oil 
• 1 large onion chopped
• 0.5 lb shrimp deveined uncooked peeled
• 2 tsp thyme leaves dried
• 1.5 cups rice long-grain white uncooked

Equipment

• bowl
• frying pan
• sauce pan
• dutch oven

Directions

1. Mix flour and seasonings in shallow dish.
2. Add chicken; turn to coat both sides of each thigh.
3. Heat oil in Dutch oven or large deep skillet on medium heat.
4. Add 4 chicken thighs; cook 4 min. on each side or until each is golden brown on both sides.
5. Transfer to plate, reserving drippings in pan. Repeat with remaining chicken.
6. Add onions, green peppers and garlic to drippings in pan; cook and stir 5 min. Stir in tomatoes, barbecue sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 min. or until chicken is done (165F), stirring occasionally. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; cover. Simmer on medium-low heat 20 min. or until broth is absorbed and rice is tender.
7. Add shrimp to tomato mixture; simmer 8 min. or until shrimp turn pink.
8. Spoon rice into shallow bowls; top with chicken mixture and parsley.