Cajun Jambalaya

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Green onions (4, sliced)
• Chicken broth (3 cups)
• Long (grain white rice - 2 cups)
• Salt and pepper (to taste)
• Cayenne pepper (1/2 teaspoon)
• Paprika (1 teaspoon)
• Dried thyme (1 teaspoon)
• Cajun seasoning (2 tablespoons)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Bell pepper (1, diced)
• Onion (1, diced)
• Shrimp (1 pound, peeled and deveined)
• Chicken breast (2, boneless and skinless, diced)
• Andouille sausage (12 ounces, sliced)

Instructions

1. In a large pot or Dutch oven, cook the sliced sausage over medium heat until browned. Remove from the pot and set aside.
2. In the same pot, add the diced chicken and cook until browned. Remove from the pot and set aside.
3. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Stir in the Cajun seasoning, dried thyme, paprika, cayenne pepper, salt, and pepper. Cook for another minute to toast the spices.
5. Add the rice to the pot and stir to coat it with the spices and vegetables.
6. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
7. Stir in the cooked sausage, diced chicken, and peeled shrimp. Cook for an additional 5 minutes, or until the shrimp is pink and cooked through.
8. Garnish with sliced green onions and chopped fresh parsley before serving.