Jambalaya

By spend with pennies

Ingredients

1 tablespoon vegetable oil
3 boneless skinless chicken thighs ( cubed)
½ pound andouille sausage ( or smoked sausage, chopped)
½ small onion (diced)
1 rib celery (chopped)
½ green bell pepper (chopped)
2 cloves garlic (minced)
1 tablespoon low sodium cajun seasoning (I prefer homemade)
1 cup parboiled rice
2 cups chicken broth
2 bay leaves
½ pound medium shrimp (peeled and deveined)
2 green onions (sliced)
1 tablespoons chopped fresh parsley

Prep Time20mins
Cook Time70mins
Servings6

Instructions

Preheat oven to 350°F.

Heat vegetable oil over medium-high heat in a dutch oven or large oven-proof pot with a lid. Add chicken and sausage. Cook until you get a deep crust. Do not stir too much.

Add onion, celery and bell pepper. Cook 5 minutes scraping up any brown bits in the bottom of the pan.

Add garlic, seasoning, and rice and mix very well to ensure the rice is seasoned.

Add broth and bay leaves. Cover and bake 1 hour.

Remove from the oven, add raw shrimp, green onions, and parsley. Stir well, cover, and rest 15 minutes.

Discard bay leaves. Serve with french bread.