Description

Classic Jambalaya Recipe

🌶️ A one-pot wonder full of bold flavors and comforting heat!

Ingredients:

• 2 tbsp olive oil
• 1 Package L&S Andouille sausage (or smoked links) sliced into rounds
• 1 lb L&S Boneless, Skinless chicken thighs, cut into small pieces
• 1 lb shrimp (peeled and deveined)
• 1 large onion, diced
• 1 bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 2 cups L&S chicken broth
• 1 ½ cups white rice
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp thyme
• 1 bay leaf
• Hot sauce (optional, to taste)
• Salt and pepper (to taste)
• Chopped parsley (for garnish)

Instructions:

1. Sear the Meat:
   In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the andouille and chicken thighs and cook until browned on all sides. Remove them from the pot and set aside.

2. Sauté the Vegetables:
   In the same pot, add the onion, bell pepper, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.

3. Add the Liquids & Rice:
   Stir in the diced tomatoes (with their juice), chicken broth, and Cajun seasoning, smoked paprika, thyme, and bay leaf. Bring the mixture to a boil. Once boiling, stir in the rice. Reduce the heat to low, cover the pot, and simmer for about 20 minutes.

4. Add the Meats Back In:
   Add the browned sausage and chicken back into the pot. Stir well and continue to cook for another 10 minutes.

5. Add the Shrimp:
   Add the shrimp to the pot and cook for an additional 5 minutes, until they turn pink and are cooked through.

6. Final Touches:
   Season with salt, pepper, and hot sauce (if desired). Stir to combine and remove from heat. Let it sit for a few minutes to absorb the flavors.

7. Garnish & Serve:
   Garnish with freshly chopped parsley and serve with a side of cornbread or over a bed of greens!