Easter Jambalaya with Spring Vegetables and Spicy Sausage

1.In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.

2.In the same pot, add the diced chicken breast and cook until no longer pink, about 5-7 minutes. Remove and set aside with the sausage.

3.Add the diced onion, bell peppers, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.

4.Stir in the minced garlic and cook for an additional minute until fragrant.

5.Add the rice to the pot and stir to coat it with the oil and vegetables. Cook for 2-3 minutes, stirring frequently.

6.Pour in the chicken broth and add the diced tomatoes (with their juice), Cajun seasoning, thyme, paprika, cayenne pepper, bay leaves, salt, and pepper. Stir well to combine.

7.Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

8.After 20 minutes, add the shrimp, green peas, corn, and the reserved sausage and chicken back into the pot. Stir gently to combine.

9.Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

10.Remove the bay leaves and fluff the jambalaya with a fork. Adjust seasoning with salt and pepper if needed.

11.Garnish with chopped parsley before serving.