Cajun Jambalaya

Ingredients

Andouille sausage

8 ounces, sliced

Chicken breast

1 pound, diced

Shrimp

1 pound, peeled and deveined

Onion

1 large, diced

Bell pepper

1 large (red or green), diced

Celery

2 stalks, diced

Garlic

4 cloves, minced

Long-grain rice

1.5 cups

Chicken broth

4 cups

Cajun seasoning

2 tablespoons

Dried thyme

1 teaspoon

Paprika

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Fresh parsley

1/4 cup, chopped (for garnish)

Green onions

1/4 cup, sliced (for garnish)

Instructions

1. In a large pot or Dutch oven, heat over medium heat. Add the sliced Andouille sausage and cook until browned, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pot and set aside with the sausage.
3. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables are softened.
4. Stir in the Cajun seasoning, dried thyme, paprika, cayenne pepper, salt, and black pepper. Cook for another minute to toast the spices and release their flavors.
5. Add the rice to the pot and stir well 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 tender and the liquid is absorbed.
7. Gently stir in the cooked Andouille sausage, diced chicken, and peeled shrimp. Cook for an additional 5 minutes, or until the shrimp is pink and cooked through.
8. Remove from heat and let it sit, covered, for 5 minutes before serving.
9. Garnish with sliced green onions and chopped fresh parsley before serving.