Chicken and Sausage Jambalaya

Ingredients

• Green onions (4, sliced (for garnish))
• Salt and pepper (to taste)
• Bay leaf (1)
• Dried thyme (1 teaspoon)
• Cajun seasoning (2 tablespoons)
• Long (grain white rice - 2 cups)
• Chicken broth (3 cups)
• Diced tomatoes (1 can (14.5 ounces))
• Tomato paste (2 tablespoons)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Bell pepper (1, diced)
• Onion (1, diced)
• Andouille sausage (12 ounces, sliced)
• Chicken thighs (6, boneless and skinless, cut into bite-sized pieces)

Instructions

1. Heat a large pot or Dutch oven over medium heat.
2. Add the chicken and sausage and cook until browned, about 5 minutes. Remove from the pot and set aside.
3. In the same pot, add the onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
4. Add the tomato paste, diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, bay leaf, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
6. Stir in the cooked chicken and sausage. Cook for an additional 5 minutes to heat through.
7. Remove the bay leaf before serving.
8. Garnish with sliced green onions.
9. Serve hot and enjoy!