Chicken and Sausage Jambalaya

Leftover Jambalaya will last for up to 4-5 days if stored in an airtight container in the refrigerator or up to 4-6 months in the freezer.

INGREDIENTS

• 2 Tbsp. Olive Oil, divided
• 1.5 lbs. Chicken cut into 1 inch pieces
• 3 - 4 Andouille link sausage cut into ½-inch slices
• 2 cups Sweet Onion finely chopped
• 1 cup Celery finely chopped
• 1 cup Green Bell Pepper finely chopped
• 2 cloves Garlic crushed or 2 tbsp minced Garlic
• 4 tsp Creole Kick (creole seasoning)
• 1 Tbsp. Worcestershire sauce
• 6 oz. can Tomato Paste
• 15 oz. can Diced Tomatoes with juice
• 2 ½ cups Long Grain White Rice
• 4 ½ - 5 cups Chicken Broth
• Fresh Parsley for garnish

If you don't have Creole Kick or a Creole seasoning you can use the following seasonings

• 1 tsp. Thyme, dried
• 1 tsp. Basil, dried
• ¼ tsp. Cayenne Pepper
• 1 ½ tsp. salt 
• 1 tsp. Pepper divided

Now that you have the one pot way of cooking it; how about we look at the Instant Pot way...

Lastly, here is a version for all those Shrimp lovers out there!

One-Pot Cajun Jambalaya!

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 11 ounces fully-cooked andouille sausage, sliced
• 2 tablespoons Cajun seasoning or make your own
• 1 yellow onion, diced
• 2 green bell pepper, deseeded and diced
• 2 ribs of celery, diced
• 4 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 1 ½ cups uncooked long grain white rice, rinsed
• 1 bay leaf
• 1 (15-ounce can) crushed tomatoes
• 3 cups low-sodium chicken broth
• 1 pound large shrimp (in the 16-20 count range), peeled and deveined
• sliced green onions and chopped parsley for garnish