2 tablespoons olive oil
2 medium red bell peppers, chopped
1 medium green bell pepper, chopped
1/2 sweet onion, chopped
1 jalapeño, finely diced
3 celery stalks, chopped
4 teaspoons minced garlic
1 chicken breast chopped to bite size pieces
3 andouille sausage cut into diagonal pieces
1 pound shelled medium size shrimp
14-ounce can diced oven roasted tomatoes
2 tablespoons Cajun seasoning
1/4 teaspoon red pepper flakes
3 cups chicken stock
1-1/2 cup white rice
Add the olive oil to a large heavy stock pot and heat on medium-high heat. Add the peppers, onion, jalapeño, and celery. Stir until it begins to soften, then add the garlic and stir for an additional minute.
Add the chicken and sausage and continue to heat until the chicken is no longer pink and is beginning to brown.
Stir in the roasted tomatoes, Cajun seasoning, and red pepper flakes.
Add the chicken stock and rice and bring to a boil. Then reduce heat to a simmer. Cover and let simmer for 20-25 minutes. Almost all of the liquid should be absorbed. Add the shrimp, making sure they are covered in the mixture. Turn the heat to low for 5 more minutes. Season with salt and pepper to taste.
Serve garnished with minced parsley and enjoy.