Jambalaya

Instructions

1. 1

   Heat the olive oil in a large pot over medium-high heat.

2. 2

   Cut the chicken breast into bite-sized pieces and slice the Andouille sausage. Add both to the pot and cook until the chicken is browned.

3. 3

   Chop the onion, bell pepper, and celery. Mince the garlic. Add the vegetables and garlic to the pot and sauté until the onions are translucent.

4. 4

   Stir in the Cajun seasoning, thyme, and bay leaves, cooking for about 1 minute until fragrant.

5. 5

   Pour in the canned tomatoes (with their juice) and chicken stock. Bring the mixture to a simmer.

6. 6

   Rinse the long-grain rice under cold water and add it to the pot. Stir well to combine all the ingredients.

7. 7

   Reduce the heat to medium-low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is nearly cooked through.

8. 8

   While the rice is cooking, peel and devein the shrimp if not already done.

9. 9

   Once the rice is just tender, add the shrimp to the pot, stirring gently. Cook for an additional 5-10 minutes, or until the shrimp are pink and cooked through.

10. 10

    Remove the pot from heat. Discard the bay leaves and adjust the seasoning with salt and pepper to taste.

11. 11

    Slice the green onions and sprinkle them over the top of the Jambalaya before serving.