New Orleans Jambalaya

Ingredients

• 1 pound chicken breast
• 1 pound andouille sausage
• 1 pound shrimp
• 1.5 cups long-grain white rice
• 1 large bell pepper
• 1 large onion
• 2 tablespoons Cajun seasoning
• 3 cloves garlic
• 4 cups chicken broth
• 2 tablespoons olive oil
• 2 stalks green onions
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 bay leaves

Instructions

1. 1

   Dice the chicken breast into bite-sized pieces and slice the andouille sausage into rounds.

2. 2

   Chop the onion, bell pepper, and garlic. Set aside.

3. 3

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

4. 4

   Add the chicken to the pot and cook for about 5-7 minutes until browned. Stir occasionally.

5. 5

   Add the sliced andouille sausage and cook for an additional 3-4 minutes.

6. 6

   Stir in the chopped onion, bell pepper, and garlic. Cook for 3-4 minutes until the vegetables soften.

7. 7

   Add the Cajun seasoning, salt, and black pepper. Stir well to coat the meat and vegetables.

8. 8

   Pour in the chicken broth and bring the mixture to a boil.

9. 9

   Once boiling, add the rice and bay leaves. Stir, then reduce heat to low, cover, and simmer for 20 minutes.

10. 10

    After 20 minutes, add the shrimp to the pot. Stir gently to combine, cover, and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.

11. 11

    Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.

12. 12

    Garnish with chopped green onions before serving.