Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 lb boneless, skinless chicken thighs, diced
• 1 lb Andouille sausage, sliced
• 1 large onion, diced
• 1 bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, undrained
• 3 cups chicken broth
• 2 cups long-grain white rice
• 2 teaspoons Cajun seasoning (adjust to taste)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• Green onions (scallions) and fresh parsley for garnish

Instructions:

• Season chicken with salt, pepper, and Cajun seasoning.
• In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
• Brown the chicken in the hot oil until golden brown on all sides. Remove and set aside.
• In the same pot, add the sliced sausage and cook until browned. Remove and set aside.
• In the same pot, add more oil if needed. Sauté the onions, bell pepper, celery, and garlic until softened.
• Stir in the diced tomatoes with their juice, scraping the bottom of the pot to release any browned bits.
• Add chicken broth, thyme, oregano, bay leaf, and Cajun seasoning. Bring to a simmer.
• Return the browned chicken and sausage to the pot. Stir to combine.
• Add the rice to the pot, stirring to coat it with the flavorful mixture.
• Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid. Stir occasionally
• About 10 minutes before serving, gently fold in the shrimp. Cook until the shrimp turn pink and opaque.
• Taste and adjust the seasoning with salt, pepper, or more Cajun seasoning if desired.
• Remove the bay leaf and discard it. Serve the jambalaya hot.