Jambalaya

🛒 Ingredients:

• 1 lb andouille sausage, sliced

• 1 lb chicken thighs, diced

• 1 lb shrimp, peeled and deveined

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 3 cups chicken broth

• 2 cups long-grain rice

• 2 tsp Cajun seasoning (or to taste)

• Salt and black pepper, to taste

• 3 green onions, sliced (for garnish)

• Fresh parsley, chopped (for garnish)

• Oil, for cooking

👩‍🍳 Instructions:

1. Brown the sausage:
   Heat a bit of oil in a large pot over medium heat. Add sliced andouille sausage and cook until browned. Remove and set aside.

2. Cook the chicken:
   In the same pot, add the diced chicken thighs. Brown on all sides. Remove and set aside with the sausage.

3. Sauté the vegetables:
   Add chopped onion, bell pepper, celery, and garlic to the pot. Sauté until the veggies are soft and fragrant, about 5-7 minutes.

4. Add liquids and seasoning:
   Stir in the diced tomatoes, chicken broth, rice, Cajun seasoning, salt, and pepper. Bring everything to a gentle boil.

5. Simmer:
   Return the sausage and chicken to the pot. Reduce heat to low, cover, and let simmer for 20 minutes.

6. Add the shrimp:
   Stir in the shrimp, cover again, and cook for another 5–7 minutes, or until shrimp are pink and cooked through, and the rice is tender.

7. Finish and serve:
   Fluff the rice with a fork. Garnish with sliced green onions and chopped parsley. Serve hot and enjoy!