One-Pot Jambalaya

Ingredients:

• 2 tablespoons olive oil (or vegetable oil)

• 12 oz andouille sausage, sliced into rounds

• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces

• 1 onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 2 cups long-grain rice (uncooked)

• 3 ½ cups chicken broth

• 2 teaspoons Creole or Cajun seasoning (adjust to taste)

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 2 bay leaves

• 1 lb raw shrimp, peeled and deveined

• Salt & black pepper, to taste

• Fresh parsley & green onions, chopped (for garnish)

Instructions:

1. Brown the Meat

   • Heat oil in a large pot or Dutch oven over medium-high heat.

   • Add sausage and cook until browned, about 3 minutes. Remove and set aside.

   • Add chicken pieces, season lightly with salt and pepper, and sear until golden (they don’t need to be fully cooked). Remove and set aside.

2. Sauté the Vegetables

   • In the same pot, add onion, peppers, and celery. Cook 4–5 minutes until softened.

   • Stir in garlic and cook 1 minute more.

3. Build the Base

   • Stir in diced tomatoes, rice, Creole seasoning, paprika, thyme, and bay leaves.

   • Return sausage and chicken to the pot.

   • Pour in chicken broth, stir well, and bring to a boil.

4. Simmer the Jambalaya

   • Reduce heat to low, cover, and simmer about 20–25 minutes, stirring occasionally, until rice is tender and liquid absorbed.

5. Finish with Shrimp

   • Add shrimp on top, cover, and cook another 5 minutes until pink and cooked through.

   • Remove bay leaves. Adjust seasoning with salt and pepper.

6. Serve

   • Garnish with fresh parsley and green onions.

   • Serve hot with cornbread or crusty French bread.