# 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 spring onions, sliced for garnish
10 - 2 tbsp fresh parsley, chopped for garnish
→ Rice & Liquids
11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth
→ Spices & Seasonings
13 - 1½ tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1 tsp cayenne pepper
17 - ½ tsp ground black pepper
18 - 1 tsp salt, plus more to taste
19 - 2 bay leaves
20 - 2 tbsp vegetable oil
21 - Hot sauce, for serving (optional)
# Steps:
01 - Heat 1 tablespoon oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced sausage and cook until lightly browned, about 3–4 minutes. Remove sausage and set aside.
02 - Add remaining oil to the pot. Season chicken pieces with a pinch of salt and pepper. Add to the pot and brown on all sides, about 4–5 minutes. Remove and set aside with sausage.
03 - Add onion, bell pepper, and celery to the pot. Cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
04 - Stir in rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Cook for 1 minute, stirring constantly, to toast the spices and coat the rice.
05 - Add diced tomatoes with juices, chicken broth, and bay leaves. Stir well, scraping up any browned bits from the bottom of the pot.
06 - Return sausage and chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once halfway through cooking.
07 - Nestle shrimp into the rice. Cover and cook for 5–7 minutes, until shrimp are pink and cooked through and rice is tender.
08 - Remove from heat. Discard bay leaves. Fluff jambalaya with a fork. Garnish with spring onions and parsley. Serve hot, with hot sauce on the side if desired.
