Jambalaya

Ingredients

• Salt and pepper (to taste)
• Fresh parsley (2 tablespoons, chopped)
• Green onions (1/4 cup, chopped)
• Long (grain rice - 2 cups, uncooked)
• Chicken broth (3 cups)
• Bay leaf (1)
• Cayenne pepper (1/2 teaspoon)
• Dried thyme (1 teaspoon)
• Paprika (1 teaspoon)
• Cajun seasoning (2 tablespoons)
• Tomato (1 large, diced)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Bell pepper (1 large, diced)
• Onion (1 large, diced)
• Chicken thighs (1 pound, boneless and skinless, cut into bite-sized pieces)
• 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 chicken pieces 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 diced tomato, Cajun seasoning, paprika, dried thyme, cayenne pepper, and bay leaf. Cook for another 2 minutes.
5. Add the cooked sausage, chicken pieces, chicken broth, and uncooked rice to the pot. Stir well to combine.
6. 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.
7. Remove the bay leaf and discard. Season with salt and pepper to taste.
8. Garnish with chopped green onions and fresh parsley before serving.