Jambalaya

Ingredients

• - 2 tablespoons vegetable oil
• - 1 pound andouille sausage, sliced
• - 1 pound boneless chicken thighs, diced
• - 1 large onion, chopped
• - 1 green bell pepper, chopped
• - 2 celery stalks, chopped
• - 4 cloves garlic, minced
• - 1 (14-ounce) can diced tomatoes
• - 1 teaspoon smoked paprika
• - 1/2 teaspoon cayenne pepper
• - 1/2 teaspoon dried thyme
• - 2 cups long-grain white rice
• - 4 cups chicken broth
• - 1 pound shrimp, peeled and deveined
• - Salt and black pepper to taste

Directions

1. 1. Heat oil in a large pot over medium heat.
2. 2. Add sausage and cook until browned. Remove and set aside.
3. 3. Add chicken to the pot; cook until browned and cooked through. Remove and set aside with sausage.
4. 4. Add onion, bell pepper, and celery to the pot and cook until softened, about 5 minutes.
5. 5. Stir in garlic, smoked paprika, cayenne, and thyme; cook for 1 minute more.
6. 6. Add rice and diced tomatoes; stir to combine.
7. 7. Pour in chicken broth and bring to a boil.
8. 8. Reduce heat to low and simmer, covered, for 20 minutes.
9. 9. Add shrimp, cooked sausage, and chicken; stir and cook until shrimp are opaque and rice is tender, about 10 minutes.
10. Season with salt and pepper, adjust spices as desired, then serve hot.