Chicken, sausage and shrimp jambalaya

Ingredients

• 1 lb boneless chicken thighs
• 12 oz andouille sausage
• ¾ lb medium shrimp, peeled
• 1½ cups long-grain rice
• 1 yellow onion
• 1 green bell pepper
• 2 celery stalks
• 3 cloves garlic
• 1 can diced tomatoes
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 tbsp vegetable oil

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Method

1. Brown the sliced sausage and the cubed chicken in oil; set aside.
2. Cook the onion, pepper and celery 6 minutes, then add the garlic and Cajun seasoning.
3. Stir in the rice, tomatoes and broth, return the chicken and sausage, cover and simmer 20 minutes.
4. Lay the shrimp on top, cover and cook 5 minutes more until pink and the rice is tender.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer