Chicken & Shrimp Jambalaya
Preheat oven to 425°F (220°C). Season chicken thighs and drumsticks all over with 1 tsp (5 mL) Cajun seasoning. Arrange on a parchment-paper lined baking sheet and bake for 20 to 25 min. or until just cooked through. Remove skin before shredding meat from bone; discard bones.
Meanwhile, heat oil in Dutch oven or large saucepan set over medium heat. Add Trinity Mix, thyme and remaining Cajun seasoning and cook, stirring occasionally, for 3 to 5 min. or until vegetables soften.
Stir in rice and cook, stirring for 1 to 2 min. Stir in broth; bring to a boil and then reduce heat to low, cover and cook for 10 minutes. Stir in shrimp, shredded chicken and continue to cook for 5 min. or until rice absorbs liquid and shrimp turn pink. Remove from heat and let stand covered for 5 min.; remove and discard thyme.
Stir in parsley and serve with lemon and hot sauce, if using.