Cajun Jambalaya

Ingredients:

• 1 lb boneless skinless chicken thighs, cut into bite-size pieces

• 1 lb andouille sausage, sliced

• 2 tablespoons olive oil

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 3 celery stalks, chopped

• 4 cloves garlic, minced

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• teaspoons Cajun seasoning (recipe below)

• 2 teaspoons Worcestershire sauce

• 2 bay leaves

• 1 teaspoon dried thyme

• 2 cups long-grain white rice rinsed

• 3 cups chicken broth

• 1/2 cup green onions, sliced

• Fresh parsley, chopped for garnish

Instructions:

1. Sauté Chicken and Sausage:

   • Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.

   • Add chicken pieces. Cook until the chicken is browned. Remove the chicken and set aside. Add the sausage to the pan and cook until the sausage is slightly caramelized, about 5-7 minutes. Remove them from the pan and set aside.

2. Cook the Vegetables:

   • In the same pan, add the onion, bell peppers, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.

3. Combine Ingredients:

   • Add the rice to the pan and sauté for a minute or two. Add the chicken broth, salt, pepper, Cajun seasoning, thyme, and bay leaves. Mix well to combine all the ingredients.

4. Add Chicken and Sausage:

   • Stir in the chicken and sausage. Bring the mixture to a boil, then reduce the heat to low.

5. Simmer:

   • Cover and simmer for 25-30 minutes, or until the rice is cooked through and has absorbed most of the liquid.

6. Final Touches:

   • Remove the bay leaves. Stir in the green onions and adjust seasoning if necessary.

7. Serve:

   • Garnish with fresh parsley before serving, and serve with your favorite hot sauce. Enjoy your flavorful Cajun Jambalaya hot.