# What You'll 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)
# How To Make It:
01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced andouille sausage and cook until lightly browned, about 3–4 minutes. Remove sausage from pot and set aside.
02 - Add remaining oil to the pot. Season chicken pieces generously with salt and pepper. Add to the pot and brown on all sides, about 4–5 minutes. Remove chicken and set aside with the sausage.
03 - Add diced onion, bell pepper, and celery to the pot. Cook, stirring frequently, until vegetables are softened and fragrant, about 5 minutes. Add minced garlic and cook for 1 minute more until aromatic.
04 - Stir in rinsed rice, smoked paprika, dried thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring constantly to toast the spices and coat the rice.
05 - Pour in diced tomatoes with their juices and chicken broth. Add bay leaves. Stir well, scraping up any browned bits from the bottom of the pot to incorporate their flavor.
06 - Return browned sausage and chicken to the pot. Bring mixture to a boil, then reduce heat to low. Cover tightly and simmer for 20 minutes, stirring once halfway through to prevent sticking.
07 - Nestle peeled shrimp into the rice, pressing them down gently. Cover and continue cooking for 5–7 minutes, until shrimp turn pink and opaque and rice is tender.
08 - Remove pot from heat. Discard bay leaves. Fluff jambalaya with a fork. Garnish with sliced spring onions and chopped fresh parsley. Serve hot with hot sauce on the side if desired.
