Cajun Jambalaya

Ingredients

• 1 lb andouille sausage, sliced into rounds
• 1 lb boneless skinless chicken thighs, cubed
• 1 lb large shrimp, peeled and deveined
• 1 large onion, diced
• 1 bell pepper, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups long grain white rice
• 4 cups chicken broth
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Green onions and hot sauce for serving

Instructions

1. 1

   Heat oil in a large Dutch oven over medium-high heat. Brown the andouille sausage for 3-4 minutes, then remove and set aside.

2. 2

   Season chicken with half the Cajun seasoning. Brown in the same pot for 4-5 minutes. Remove and set aside with the sausage.

3. 3

   Add onion, bell pepper, and celery to the pot. Cook for 5-7 minutes until softened.

4. 4

   Add garlic and cook for 1 minute. Stir in the remaining Cajun seasoning and smoked paprika.

5. 5

   Add diced tomatoes, chicken broth, rice, bay leaves, and cayenne. Stir well and bring to a boil.

6. 6

   Return the sausage and chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.

7. 7

   Add the shrimp on top, cover, and cook for 5-7 minutes until shrimp are pink and cooked through.

8. 8

   Remove bay leaves. Fluff with a fork, taste and adjust seasoning. Serve topped with green onions and hot sauce.