# Components:
→ Proteins
01 - 8 oz andouille sausage, sliced into rounds
02 - 2 boneless skinless chicken thighs (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 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth
→ Spices & Seasonings
13 - 1½ 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 extra to taste
19 - 2 bay leaves
20 - 2 tablespoons vegetable oil
# Steps:
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 tablespoon of oil to the pot. Season chicken pieces generously with salt and pepper. Add chicken to the hot 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 onions are translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in 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 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 the fond.
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 shrimp into the rice, pushing them down slightly into the liquid. Cover and cook for 5–7 minutes until shrimp are pink and opaque and rice is tender and has absorbed most of the liquid.
08 - Remove from heat. Discard bay leaves. Fluff jambalaya with a fork. Garnish with sliced green onions and fresh parsley. Serve hot with hot sauce on the side if desired.
