1 teaspoon cayenne pepper (more or less depending on how spicy you like your food)
2¾ teaspoons dried thyme
1¼ teaspoons dried oregano
½ teaspoon dried chili flakes
6 ounces cooked andouille, halved lengthwise and then cut crosswise into ¼"-thick pieces
2 cups cooked, chopped chicken, white or dark meat
2 cups long-grain parboiled rice
1 15 oz. can whole, peeled tomatoes in juice, crushed by hand
1 12 oz. bottle amber beer
2½ cups water
3 green onions, thinly sliced
2 tablespoons chopped fresh parsley
Instructions
In a large pot, heat olive oil over medium-high heat. Add onion, celery and bell pepper and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add next 12 ingredients (smoked paprika through chicken) and cook, stirring occasionally, for 2 minutes.
Add next four ingredients (rice through water) and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until rice is tender, about 20 minutes.
Stir in green onions and parsley and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/andouille-and-chicken-jambalaya/