How to make Jambalaya

Jambalaya is a delicious and flavorful Creole dish that typically includes a mix of meats, vegetables, and rice. Here’s a recipe for a classic chicken and sausage jambalaya:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 12 oz Andouille sausage, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Chopped fresh parsley (for garnish)

1. Prepare the Meat and Vegetables:
   • In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken pieces and sausage slices. Cook until browned. Remove and set them aside.
2. Sauté the Vegetables:
   • In the same pot, add a little more oil if needed. Sauté the diced onion, bell pepper, and celery until they begin to soften, for about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Combine and Cook:
   • Stir in the diced tomatoes, rice, chicken broth, paprika, thyme, oregano, cayenne pepper, salt, and pepper.
   • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
4. Add the Meats and Finish:
   • Once the rice is cooked, add the browned chicken and sausage back into the pot. Stir to combine.
   • Let it heat through for a few minutes. Adjust seasoning if necessary.
5. Serve:
   • Garnish the jambalaya with chopped fresh parsley and serve hot.

• You can customize your jambalaya by adding shrimp, diced ham, or other seafood to the mix.
• For extra flavor, consider using Cajun seasoning or hot sauce to spice it up.

Enjoy your homemade jambalaya, a perfect one-pot meal rich in Cajun flavors!