Quick Louisiana-Style Jambalaya (Print Version)

# Ingredients:

→ Proteins

01 - 1 lb chicken breast or thighs, cut into bite-sized pieces
02 - 1 lb andouille or smoked sausage, sliced into rounds

→ Vegetables

03 - 1 medium onion, chopped
04 - 1 bell pepper (red or green), chopped
05 - 2 celery stalks, chopped
06 - 3 cloves garlic, minced
07 - 1 can (14.5 oz) diced tomatoes, with juices
08 - 2 tablespoons chopped green onions for garnish (optional)

→ Grains and Liquids

09 - 1 1/2 cups long-grain white rice
10 - 3 cups chicken broth
11 - 2 tablespoons olive oil or vegetable oil

→ Seasonings

12 - 1 teaspoon paprika
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon cayenne pepper (optional)
16 - Salt and pepper to taste

# Instructions:

01 - Heat olive oil in a large pot over medium-high heat. Add chicken and sausage, cook until browned (5-7 minutes). Remove and set aside
02 - In same pot, add onion, bell pepper, celery, and garlic. Sauté for 4-5 minutes until softened
03 - Stir in paprika, thyme, oregano, cayenne (if using), salt, and pepper. Add rice and stir to coat with spices and vegetables
04 - Pour in diced tomatoes with their juices and chicken broth. Stir together and bring to a boil
05 - Reduce heat to low, cover pot, and simmer for 20-25 minutes until rice is cooked and liquid is absorbed
06 - Stir cooked chicken and sausage back into pot. Mix well, adjust seasoning if needed. Garnish with green onions and serve

# Notes:

01 - Add shrimp in last 5-7 minutes if using instead of or with chicken
02 - Use long-grain rice, not instant rice
03 - Can be made ahead and reheats well

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