Heat olive oil in large non-stick skillet and saute chicken a few minutes. Remove chicken from pan and set aside. Saute onion, garlic and andouille sausage.

Deglaze pan with white wine and cook down a few minutes. Add chicken broth, chicken, rice, saffron, salt and pepper. Cover with fitted lid and cook on top of stove on low heat about 18 minutes. Add more broth if necessary until rice is al dente. Turn off heat and add shrimp and frozen peas and cover until shrimp are pink. Adjust seasonings and serve.