Instructions:
- Prep Ingredients:
- Slice sausage and chicken.
- Chop onion, bell pepper, celery, and mince garlic.
- Drain tomatoes.
- Measure rice, broth, and seasonings.
- Sear Meat:
- Heat oil in a large pot over medium-high heat.
- Brown sausage, then remove and set aside.
- Brown chicken in the same pot, then set aside with sausage.
- Sauté Vegetables:
- In the same pot, sauté onion, bell pepper, celery, and garlic until soft (5 mins).
- Combine Ingredients:
- Return sausage and chicken to the pot.
- Add tomatoes, rice, Cajun seasoning, thyme, bay leaf, salt, and pepper.
- Pour in chicken broth and stir.
- Simmer:
- Bring to a boil, reduce heat, cover, and simmer for 20-25 mins until rice is tender.
- Add Seafood (Optional):
- Nestle shrimp, crab meat, and mussels/clams into the Jambalaya.
- Cover and cook for 5-10 mins until shrimp are pink and mussels/clams open. Discard any unopened shells.
- Serve:
- Remove bay leaf.
- Serve hot, garnished with fresh parsley or green onions if desired. Enjoy with crusty French bread and hot sauce.
This classic Cajun dish is a flavorful, one-pot wonder perfect for a taste of Louisiana.
