Chicken And Sausage Jambalaya - Easy One Pot Dinner

This jambalaya recipe always hits the spot! Andouille sausage, chicken thighs, shrimp, and a ton of flavor combine to make one of the best comfort food dishes. I hope you enjoy it!

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Lodge 7.5qt Dutch oven: https://amzn.to/3Zu0tNc
Tony Chachere's Creole and Slap Ya Mama Cajun Seasonings https://amzn.to/488rPMK
Reduced Sodium Chicken Base: https://amzn.to/3N6bCQy
Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE
Mercer Chef's Knife: https://amzn.to/3rih6dW
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC

****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/jambalaya/
HOMEMADE CAJUN SEASONING:
https://www.sipandfeast.com/cajun-seasoning/
HOMEMADE CHICKEN STOCK:
https://www.sipandfeast.com/chicken-stock/

INGREDIENTS
3 tablespoons (38g) olive oil
1 pound (454g)boneless, skinless chicken thighs - cut into bite-sized pieces
1 tablespoon Creole seasoning - can sub Cajun seasoning
12 ounces (340g) andouille sausage - sliced
1 medium white onion - diced
1 large green bell pepper - diced
2 ribs celery - diced
6 cloves garlic - minced
1 teaspoon dried oregano
3/4 teaspoon salt
2 large bay leaves
14 ounces tomato sauce
2 1/4 cups low-sodium chicken stock
1 1/2 cups long grain white rice
3 green onions - minced
2 tablespoons flat-leaf parsley - for garnishing
FOR THE SHRIMP
1/2 pound (226g) large shrimp
2 teaspoons Creole seasoning can sub Cajun seasoning
2 tablespoons (26g) olive oil

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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