Jambalaya recipe with rice

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 6

Ingredients:

• 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 pound (225g) Andouille sausage, sliced
• 1 pound (450g) large shrimp, peeled and deveined
• 1 onion, finely chopped
• 1 bell pepper, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, undrained
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• Chopped green onions and fresh parsley for garnish

Instructions:

1. Prepare Ingredients (Medium Intensity):
   • In a large bowl, season the chicken pieces with salt, black pepper, thyme, oregano, paprika, and cayenne pepper.
   • In a heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat.
2. Sauté Chicken and Sausage (Medium-High Intensity):
   • Add the seasoned chicken pieces to the pot and cook until browned on all sides.
   • Add the sliced Andouille sausage and cook until browned. Remove the chicken and sausage from the pot and set aside.
3. Sauté Vegetables (Medium Intensity):
   • In the same pot, add chopped onion, bell pepper, celery, and minced garlic. Sauté until the vegetables are softened.
4. Add Tomatoes and Rice (Medium Intensity):
   • Pour in the diced tomatoes with their juice. Stir well.
   • Add the rice to the pot and sauté for 2-3 minutes to coat the rice with the flavors.
5. Simmer (Low Intensity):
   • Return the cooked chicken and sausage to the pot.
   • Pour in the chicken broth, add bay leaves, and bring the mixture to a simmer.
   • Cover the pot and let it simmer on low heat for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
6. Add Shrimp (Low Intensity):
   • Add the peeled and deveined shrimp to the pot during the last 5 minutes of cooking. Stir gently.
7. Adjust Seasoning (Low Intensity):
   • Taste and adjust the seasoning with salt, black pepper, and cayenne pepper if needed.
8. Serve (Low Intensity):
   • Remove the bay leaves before serving.
   • Garnish the Jambalaya with chopped green onions and fresh parsley.
   • Serve hot and enjoy your Classic Jambalaya with Rice! (Low Intensity)

Optional: Add hot sauce at the table for those who enjoy an extra kick.

Nutritional Information (per serving, assuming 6 servings):

• Calories: 400
• Protein: 30g
• Carbohydrates: 35g
• Fat: 15g
• Fiber: 3g
• Sodium: 800mg

Note: Nutritional values are approximate and may vary based on specific ingredients used. Adjust quantities to fit your dietary preferences and restrictions.