A yellow diced onion – medium-sized.
1 Large spoon.Of olive oil.
Andouille sausage slices – I used 6-oz.
2 celery ribs – diced.
Minced garlic cloves; use 2 to 3.
1/4 small spoon.Of sweet paprika.
A pound.Of boneless skinless chicken breasts – cut them into cubes.
1 small spoon.Of oregano.
1 small spoon.Of Cajun seasoning.
2 large spoons.Of tomato paste.
Low-sodium chicken broth; you’ll need 2 cups.
Canned diced tomatoes.
1 cup.Of long grain rice.
Peeled shrimp; I used 1 pound.
2 diced bell peppers.
Dried parsley – for garnish.
2 green onions – sliced.
1st Step – In a large Dutch oven heated over medium heat, heat the olive oil. After the oil has reached the desired temperature, add the onions, celery, and peppers to the skillet and season them with salt and pepper to taste.
2nd Step – To get the onions, celery, and bell peppers to the perfect tenderness, cook them for approximately four minutes. After that, mix in the garlic and go on with the cooking for an additional minute.
3rd Step – Put the chicken into the cooking kettle. Sprinkle with sweet paprika and oregano. Stirring occasionally, continue to simmer for about five minutes, or until the chicken is browned.
4th Step – Now, add the sausage that has been made together with the tomato paste. After stirring, continue to boil for one more minute, and then add the chicken stock, diced tomatoes, rice, and Cajun spice, mixing well.
5th Step – Bring all ingredients to a boil, and then reduce the heat to medium-low. Place the cover back on the pot and continue cooking for another 20 minutes, or until the rice is cooked through and most of the liquid has been drained.
6th Step – Add the shrimp to the pot and continue cooking for an additional four to five minutes, just until the shrimp are pink and completely cooked through.
7th Step – When it is ready, remove the jambalaya from the stove and serve it right away with some sliced green onions and dry parsley as a garnish.