Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces
• 1 pound andouille sausage, sliced
• Kosher salt, freshly ground pepper
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 4 celery stalks, chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 1 pint cherry tomatoes, some halved, some whole
• 2 cups long-grain white rice
• 2 tablespoons Creole seasoning
• 2 bay leaves
• 6 cups low-sodium chicken broth
• 3/4 pound medium shrimp, peeled, deveined
• Handful of fresh flat-leaf parsley leaves with tender stems

Instructions

1. Prepare grill for high heat. Heat oil in a large wok or skillet set directly on grate. (If cooking indoors, place over high heat.) Add chicken and sausage; season with salt and pepper. Cook, turning often, until browned, about 5 minutes.
2. Add onion, bell pepper, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Mix in tomatoes, scraping up browned bits, then mix in rice, seasoning, and bay leaves. Add broth; season with salt and pepper. Bring to a boil.
3. Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20–30 minutes.
4. Season shrimp with salt and pepper; mix into rice. Cover and cook until rice is tender and shrimp are cooked through, 5–8 minutes. Top with parsley.