Jambalaya

Serves 6

Ingredients

• 12 oz Andouille sausage
• 1 lb Boneless skinless chicken thighs
• 12 oz Large shrimp, peeled and deveined
• 2 cups Long-grain white rice
• 1 large Green bell pepper
• 3 Celery stalks
• 1 large Yellow onion
• 4 Garlic cloves
• 14 oz Canned diced tomatoes
• 4 cups Chicken broth
• 2 tbsp Vegetable oil
• 2 tbsp Cajun seasoning
• 1 tsp Dried thyme
• 2 Bay leaves
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 4 Green onions, sliced
• to taste Hot sauce

Instructions

1. 1Prep the vegetables: dice the onion, bell pepper, and celery (the holy trinity). Mince the garlic. Set aside.
2. 2Cut the chicken thighs into 1-inch bite-size pieces. Slice the andouille sausage into 1/4-inch rounds.
3. 3Heat vegetable oil in a large heavy Dutch oven or pot over medium-high heat.
4. 4Add the sliced sausage and cook until browned, about 5 minutes. Remove sausage to a plate.
5. 5Add the chicken pieces to the same pot. Season with salt and pepper. Cook until lightly browned, about 6 minutes. Remove chicken to the plate with sausage.
6. 6Add remaining oil to the pot. Stir in the diced onion, bell pepper, and celery. Cook until softened, about 8 minutes.
7. 7Add minced garlic, Cajun seasoning, thyme, and bay leaves. Cook for 1 minute until fragrant.
8. 8Pour in the canned diced tomatoes (with juice) and stir, scraping up any browned bits from the bottom of the pot.
9. 9Return the cooked sausage and chicken to the pot. Add the rice and stir to coat the grains evenly.
10. 10Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low.
11. 11Cover and simmer for 20–25 minutes, stirring occasionally, until rice is tender and most liquid is absorbed.
12. 12In the last 5 minutes of cooking, gently stir in the peeled shrimp. Cover and cook until shrimp are pink and opaque.
13. 13Remove from heat. Discard bay leaves. Taste and adjust seasoning with salt, pepper, or hot sauce.
14. 14Let rest 5 minutes. Serve in bowls topped with sliced green onions.