Classic Jambalaya
Ingredients
- 2 tbsp Oil
- 1 onion , diced
- 1 bell Pepper, diced
- 2 celery Stalks, diced
- 3 cloves Garlic, minced
- 200 g Smoked sausage, sliced
- 300 g Chicken breast, diced
- 400 g Diced tomatoes
- 500 ml Chicken broth
- 1 tsp Paprika
- 1/2 tsp Cayenne pepper
- 1 tsp Dried thyme
- 2 bay Leaves
- 300 g Long-grain rice
- 200 g Shrimp, peeled and deveined
Instructions
1. In a large pot, heat oil over medium heat. Add diced onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add sliced sausage and cook until browned, about 5 minutes.
4. Incorporate diced chicken and cook until no longer pink, about 5-7 minutes.
5. Pour in diced tomatoes, chicken broth, and season with paprika, cayenne, thyme, and bay leaves. Bring to a boil.
6. Stir in rice, reduce heat to low, cover, and simmer for about 20-25 minutes until rice is cooked and liquid is absorbed.
7. Add shrimp and cook for an additional 5 minutes until shrimp are pink and cooked through.
8. Remove bay leaves, fluff the jambalaya with a fork, and serve hot.
