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4 tablespoons olive oil (divided)

1 pound boneless skinless chicken thighs

10 ounces Andouille sausage (cut in ½-inch rounds)

1 onion (white or yellow)

2 stalks celery (cut in ½-inch slices)

½ red bell pepper (cut in 1-inch pieces)

½ green bell pepper (cut in 1-inch pieces)

½ yellow bell pepper (cut in 1-inch pieces)

4 garlic cloves (finely minced)

1¼ cups long-grain white rice (uncooked)

2 tablespoons Creole seasoning

1 teaspoon smoky paprika

1 (15 ounce) can diced tomatoes (or sub ro-tel)

2 cups chicken broth

2 bay leaves

1 sprig fresh thyme

1-pound medium shrimp (peeled and deveined)

½ cup green onions (sliced)

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1. Marinade the shrimp in Creole seasoning and olive oil - 2 hours minimum, preferably overnight.

2. Grill the chicken and sausage - preferably charcoal

3. Preheat the oven to 350°F.

4. Heat 2 tablespoons of the oil in a large skillet set over medium-high heat.

5. Sauté the onion, celery and the bell peppers for 3-4 minutes until barely tender, add the garlic, rice and spices. Stir until the oil has coated the rice grains and the garlic is fragrant, about 2-3 minutes. Pour in the tomatoes and the chicken broth.

6. Add the bay leaves and thyme sprig and stir well to combine. Return the chicken and sausage to the skillet.

7. Bring the skillet to a boil, cover and transfer to the preheated oven. Cook for 15-20 minutes, until all the liquid has been absorbed.

8. Remove from the oven and add the shrimp to the top of the mixture. Cover the skillet and return it to the oven and bake until the shrimp are cooked through and turn pink, about 5 minutes.

9. Remove and discard the bay leaves and the thyme sprig. With a fork, stir the jambalaya to fluff the rice and sprinkle with the chopped green onions.

NOTE - when camping, use a Dutch oven or stockpot. Where it would go into the oven above - put a lid on the pot and let simmer for 15 to 20 minutes or until rice is tender and all of the liquid is absorbed.