Cajun Jambalaya

Instructions

1. 1

   Slice the andouille sausage into 1/4 inch rounds and cut the chicken breast into 1-inch cubes.

2. 2

   Season the chicken with 1 tablespoon of Cajun seasoning.

3. 3

   Dice the onion, green bell pepper, and celery.

4. 4

   In a large pot or Dutch oven, brown the sausage over medium heat until it starts to caramelize, about 5 minutes. Remove the sausage and set aside.

5. 5

   In the same pot, add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside with the sausage.

6. 6

   In the same pot, add the diced onion, bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes.

7. 7

   Stir in the rice, remaining Cajun seasoning, dried thyme, dried oregano, and bay leaves. Cook for 2 minutes to toast the rice, stirring frequently.

8. 8

   Pour in the chicken stock and diced tomatoes with their juice. Bring to a boil.

9. 9

   Reduce heat to a simmer, add the sausage and chicken back into the pot, cover, and cook for 25 minutes, or until the rice is tender.

10. 10

    While the rice is cooking, slice the green onions and peel and devein the shrimp.

11. 11

    Once the rice is tender, add the shrimp to the pot, cover, and cook for another 5-7 minutes, or until the shrimp are pink and cooked through.

12. 12

    Remove the pot from heat, discard the bay leaves, and stir in the green onions. Let the jambalaya sit covered for 5 minutes before serving.