# What You Need:
→ Proteins
01 - 8 oz andouille sausage, sliced into rounds
02 - 2 boneless skinless chicken thighs (about 9 oz), cut into 1-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined
→ Vegetables
04 - 1 medium onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes with juices
09 - 2 green onions, sliced for garnish
10 - 2 tablespoons fresh parsley, chopped for garnish
→ Rice & Liquids
11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth
→ Spices & Seasonings
13 - 1½ teaspoons smoked paprika
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1 teaspoon cayenne pepper
17 - ½ teaspoon ground black pepper
18 - 1 teaspoon salt, plus additional to taste
19 - 2 bay leaves
20 - 2 tablespoons vegetable oil
21 - Hot sauce for serving (optional)
# Directions:
01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until lightly browned, about 3 to 4 minutes. Transfer sausage to a plate and set aside.
02 - Add the remaining tablespoon of oil to the pot. Season the chicken pieces with a pinch of salt and black pepper. Add chicken to the hot pot and brown on all sides, about 4 to 5 minutes. Remove chicken and set aside with the sausage.
03 - Add the diced onion, green bell pepper, and celery to the pot. Cook, stirring frequently, until vegetables are softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in the rinsed rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and 1 teaspoon salt. Cook for 1 minute, stirring constantly to toast the spices and coat the rice.
05 - Pour in the diced tomatoes with their juices and the chicken broth. Add the bay leaves and stir well, scraping up any browned bits from the bottom of the pot. Return the browned sausage and chicken to the pot.
06 - Bring the mixture to a boil, then reduce heat to low. Cover tightly and simmer for 20 minutes, stirring once halfway through to prevent sticking.
07 - Nestle the shrimp into the rice mixture. Cover and continue cooking for 5 to 7 minutes, until shrimp are pink and opaque throughout and rice is tender.
08 - Remove from heat and discard the bay leaves. Fluff the jambalaya with a fork. Garnish with sliced green onions and fresh parsley. Serve immediately with hot sauce on the side if desired.
