Dice andouille sausage and cube chicken.

Brown the sausage until crisp; remove and set aside.

Brown the chicken in the sausage oil; remove and set aside.

Chop onions, celery (with leaves), green bell pepper, and red bell pepper.

Sauté the holy trinity (peppers, celery, and onion) for 5 minutes.

Add cayenne pepper, thyme, oregano, and paprika, and cook for 5 minutes more.

Chop tomatoes or use canned chopped tomatoes.

Add the browned sausage, chicken, tomatoes, rice, and chicken stock to the pot.

Bring to a simmer.

Cover and cook on the stovetop for 1 hour, or transfer to a 10x15 glass pan, cover with foil, and cook for 1 hour in the oven.

If adding shrimp, peel and devein raw shrimp and add it at minute 45 of cooking.

Cook shrimp for the final 15 minutes.

Chop flat-leaf Italian parsley and scallions (green end only).

Add fresh parsley and scallions, and fold into the rice mixture.

Serve hot with ice-cold beer.