Cajun Jambalaya with Chicken, Sausage & Shrimp

Ingredients

• 4 Tbsp olive oil
• 4 small onions, chopped
• 2 red bell peppers, chopped
• 4–6 jalapeño peppers, chopped (optional, for spicy — serranos for extra spicy)
• 4 stalks celery, chopped
• 12 cloves garlic, chopped
• 2 lbs boneless, skinless chicken breast, chopped
• 1 lb andouille sausage, chopped
• 6–8 tomatoes, chopped (about a pound)
• 2 Tbsp Cajun seasoning (or more to taste)
• 2 tsp dried oregano (Mexican oregano is great)
• 2 tsp dried basil
• Salt and pepper, to taste
• 16 oz tomato sauce
• 2 cups chicken stock
• 1–2 cups white long-grain rice (add 2 extra cups stock if using 2 cups rice)
• 1 lb shrimp, peeled and deveined
• 2 tsp olive oil
• Chopped parsley, for garnish
• Your favorite hot sauce, for serving

Directions

1. Heat a large pan over medium heat. Add the oil, onions, peppers, and celery and cook 6–7 minutes, until softened. Add the garlic, chicken, and andouille and cook 5 minutes, stirring often, until the chicken is no longer pink and the sausage starts to cook through.
2. Add the tomatoes and stir to break them apart. Cook 3 minutes. Add the Cajun seasoning, oregano, basil, salt, pepper, tomato sauce, and chicken stock. Stir.
3. For an extra-spicy version, add a few teaspoons of hot sauce now.
4. Stir in the rice. Bring to a quick boil, then reduce to a simmer. Cover and simmer 25–30 minutes, until the rice is cooked and tender.
5. Heat a small pan over medium with the 2 teaspoons oil. Season the shrimp with salt, pepper, and Cajun seasoning and sauté a couple of minutes per side until cooked through. Stir into the jambalaya pot.
6. Serve in bowls, garnished with parsley and extra hot sauce.