# 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 green onions, sliced for garnish
10 - 2 tablespoons fresh parsley, chopped for garnish
→ Rice & Liquids
11 - 1 ½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth
→ Spices & Seasonings
13 - 1 ½ teaspoons smoked paprika
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1 teaspoon cayenne pepper
17 - ½ teaspoon ground black pepper
18 - 1 teaspoon salt, plus additional to taste
19 - 2 bay leaves
20 - 2 tablespoons vegetable oil
21 - Hot sauce, for serving (optional)
# How To Make It:
01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until lightly browned, about 3 to 4 minutes. Remove sausage from pot and set aside on a plate.
02 - Add the remaining tablespoon of oil to the pot. Season the chicken pieces generously with salt and pepper. Add chicken to the hot pot and brown on all sides, about 4 to 5 minutes. Remove chicken and add to the plate with the sausage.
03 - Add the diced onion, bell pepper, and celery to the pot. Cook, stirring frequently, until vegetables are softened and aromatic, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
04 - Stir in the rinsed rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and 1 teaspoon salt. Cook for 1 minute, stirring constantly to toast the spices and coat the rice.
05 - Pour in the diced tomatoes with their juices and the chicken broth. Add the bay leaves. Stir well, scraping up any browned bits from the bottom of the pot. Return the sausage and chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Stir once halfway through cooking.
06 - Nestle the shrimp into the rice mixture. Cover and cook for 5 to 7 minutes, until shrimp are pink and opaque and rice is tender. Remove from heat. Discard bay leaves. Fluff the jambalaya with a fork.
07 - Sprinkle with sliced green onions and chopped fresh parsley. Serve hot, passing hot sauce at the table for those who prefer extra heat.
