Classic Louisiana Jambalaya

Ingredients

Andouille sausage

12 oz, sliced

Chicken thighs

1 lb, boneless and skinless, cut into bite-sized pieces

Olive oil

2 tablespoons

Onion

1 medium, diced

Bell pepper

1 medium, diced (red or green)

Celery

2 stalks, diced

Garlic

4 cloves, minced

Diced tomatoes

1 can (14.5 oz) or 2 fresh, chopped

Cajun seasoning

1 tablespoon

Paprika

1 teaspoon

Dried thyme

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Bay leaf

1

Chicken broth

4 cups

Long-grain rice

1.5 cups

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish, chopped

Green onions

for garnish, chopped

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
2. In the same pot, add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside with the sausage.
3. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
4. Stir in the diced tomatoes, Cajun seasoning, paprika, dried thyme, cayenne pepper, and bay leaf. Cook for an additional 2 minutes to meld the flavors.
5. Return the cooked sausage and chicken to the pot. Pour in the chicken broth and add the long-grain rice, stirring to combine all ingredients.
6. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove the bay leaf and discard it. Season the jambalaya with salt and pepper to taste.
8. Garnish with chopped green onions and fresh parsley before serving.