Jambalaya: A Spicy New Orleans Creole Classic

Jambalaya is a popular dish from Louisiana that combines influences from French, Spanish, and West African cuisine. This flavorful and hearty dish is known for its one-pot preparation, making it perfect for gatherings and celebrations. Packed with a variety of proteins, rice, and an array of spices, Jambalaya offers a rich and satisfying experience that embodies the essence of Creole cooking.

Ingredients:
– 1 tablespoon olive oil
– 1 pound chicken breast, cut into bite-sized pieces
– 1 pound Andouille sausage, sliced
– 1 pound shrimp, peeled and deveined
– 1 large onion, finely chopped
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 3 celery stalks, diced
– 4 garlic cloves, minced
– 1 can (28 ounces) diced tomatoes, undrained
– 1 cup long-grain white rice
– 3 cups chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (adjust to taste)
– Salt and black pepper to taste
– 1/4 cup chopped fresh parsley
– 4 green onions, sliced
– Juice of 1 lemon

Instructions:
1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Cook the Chicken and Sausage: Add the chicken breast pieces and cook until golden brown on all sides. Remove the chicken from the pot and set aside. Add the Andouille sausage slices to the same pot and cook until browned. Remove the sausage and set aside with the chicken.
3. Saute the Vegetables: In the same pot, add the onion, green bell pepper, red bell pepper, and celery. Saute until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for another minute.
4. Add the Rice: Stir in the rice and cook for about 2 minutes, allowing it to absorb some of the flavors.
5. Add the Liquids and Spices: Pour in the diced tomatoes and chicken broth. Add the bay leaves, thyme, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.
6. Combine Ingredients: Return the cooked chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and most of the liquid is absorbed.
7. Add the Shrimp: Stir in the shrimp and cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
8. Final Touches: Remove the bay leaves and stir in the fresh parsley, green onions, and lemon juice.
9. Serve: Serve hot, garnished with extra parsley and green onions if desired.