Ingredients:

  • 1 pound boneless, skinless chicken thighs, chopped
  • 8 ounces Andouille sausage, sliced
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can diced tomatoes with juices (14.5 ounces)
  • 4 cups low-sodium chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 pound raw shrimp, peeled and deveined
  • 1 cup long-grain white rice
  • 2 green onions, sliced (for garnish)
  • Chopped fresh parsley (for garnish)

Instructions:

  1. Chop the chicken, sausage, onion, bell peppers, and celery. Mince the garlic.
  2. Start with chicken, then add sausage, onion, bell peppers, celery, and garlic.
  3. Pour in the diced tomatoes and chicken broth. Stir to combine.
  4. Sprinkle Cajun seasoning, oregano, thyme, black pepper, salt, and cayenne over the mixture. Stir well.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
  6. About 30 minutes before serving, add the rice and raw shrimp. Stir, cover, and continue cooking until the rice is tender and the shrimp are pink.
  7. Once cooked, fluff the jambalaya with a fork. Serve hot, garnished with sliced green onions and fresh parsley.