Jambalaya

By GrandmaFred

One pot spicy rice bowl with vegetables and any combination of chicken/sausage/shrimp

Ingredients

• 1 Tbsp. oil
• 2 lb. boneless skinless chicken thighs
• 1 lb. smoked sausage or sweet or hot Italian sausage or shelled shrimp
• 1 white onion, chopped
• 1 green or red bell pepper, chopped
• 1 c. chopped celery
• 3 garlic cloves, minced
• 2 bay leaves
• 1 Tbsp. creole or Cajun seasoning
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 c. uncooked rice
• 3 c. low salt chicken broth
• 2 cans diced tomatoes

Preparation

Step 1

Heat oil in a Dutch oven. Add chicken/sausage and cook stirring constantly until browned on all sides (8-10 minutes). Remove with slotted spoon to paper towels to drain.

Add onion, bell pepper, celery, garlic, bay leaves, seasonings and shrimp to drippings in the pan. Cook over medium-high until vegetables are tender 5-7 minutes. Stir in rice and cook until fragrant about 3 minutes. Stir in chicken broth, tomatoes and drained meats. Bring to boil over high heat. Cover, reduce heat to medium and simmer stirring occasionally until rice is tender about 20 minutes.