Jambalaya

Scale the recipe

Ingredients

• Boneless skinless chicken thighs
  $ per oz · prices vary by store
• Andouille sausage, sliced
  $ per oz · prices vary by store
• Large shrimp, peeled and deveined
  $ per oz · prices vary by store
• Long-grain white rice
  $ per cup · prices vary by store
• Yellow onion, diced
  $ per oz · prices vary by store
• Green bell pepper, diced
  $ per oz · prices vary by store
• Celery, diced
  $ per oz · prices vary by store
• Garlic, minced
  $ per oz · prices vary by store
• Canned diced tomatoes
  $ per oz · prices vary by store
• Chicken stock
  $ per cup · prices vary by store
• Vegetable oil
  $ per tbsp · prices vary by store
• Cajun seasoning, divided
  $ per tbsp · prices vary by store
• Green onions, sliced
  $ per oz · prices vary by store

Steps

1. Pat the chicken dry and season with of the Cajun seasoning.
2. Heat the oil in a large Dutch oven over medium-high heat. Brown the chicken 4-5 minutes, turning once; remove to a plate.
3. Brown the sausage 2-3 minutes; remove with the chicken, leaving the fat in the pot.
4. Add the onion, bell pepper, and celery; cook 6-8 minutes, stirring, until soft. Stir in the garlic and cook 1 minute more.
5. Stir in the rice and the remaining of Cajun seasoning; cook 2 minutes, stirring to coat every grain.
6. Pour in the tomatoes and of stock, scraping the browned bits off the bottom. Return the chicken and sausage, nestling them into the rice.
7. Bring to a boil, then cover, reduce the heat to low, and simmer 20-25 minutes without lifting the lid, until the rice is tender.
8. Stir in the shrimp, cover again, and cook 5 minutes until pink and curled. Rest 5 minutes off the heat, then fluff and top with green onions.