Jambalaya

Ingredients

For the Creole seasoning

• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• ½ tsp cayenne pepper, or to taste
• ½ tsp black pepper

For the jambalaya

• 2 tbsp olive oil
• 12 oz andouille sausage, 340 g, sliced into rounds
• 1 lb boneless, skinless chicken thighs, 450 g, cut into 1-inch (2.5 cm) pieces
• 1 tsp fine salt, divided
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, finely chopped
• 1 can diced tomatoes, 14.5 oz (411 g)
• 1 ½ cups long-grain white rice, 300 g, rinsed
• 3 cups chicken broth, 720 ml
• 2 bay leaves
• 1 lb large shrimp (prawns), 450 g, peeled and deveined
• 4 green onions (scallions), sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. Mix the Creole seasoning ingredients.
2. Heat the oil in a large Dutch oven over medium-high heat. Brown the sausage for 5 minutes, then transfer to a plate.
3. Season the chicken with ½ teaspoon of the salt and half the Creole seasoning. Brown for 5 to 6 minutes, then transfer to the plate.
4. Reduce the heat to medium. Add the onion, bell pepper and celery and cook for 6 to 8 minutes, until soft. Add the garlic and the remaining seasoning and cook for 1 minute.
5. Add the tomatoes, rice, broth, bay leaves and remaining ½ teaspoon salt. Return the sausage and chicken and bring to a boil.
6. Reduce the heat to low, cover and simmer for 20 minutes without stirring.
7. Scatter the shrimp over the rice, cover and cook for 6 to 8 minutes more, until the shrimp are pink and the rice is tender and has absorbed the liquid.
8. Remove from the heat and let stand, covered, for 5 minutes. Remove the bay leaves, stir gently and sprinkle with green onions and parsley.