2 teaspoons vegetable oil
1/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped smoked turkey sausage (about 4 ounces)
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 garlic clove, minced
1 1/2 cups uncooked long-grain white rice
3 cups fat-free, less-sodium chicken broth
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon ground red pepper or chili powder
1 (14.5-ounce) can diced tomatoes, undrained
1/2 pound large tiger shrimp, peeled, deveined
1/4 cup thinly sliced green onions
Heat oil in a large skillet or heavy bottom pan/dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan; cover and keep warm.
In the same pan, add sausage and cook 5 minutes or until lightly browned, stirring occasionally. Remove and save while keeping warm.
To the pan, (now with brown bits, and drippings) Add onion, bell pepper, celery, and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.Stir in rice; cook 2 minutes, stirring constantly.
Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions.