A delicious and easy version of a Louisiana classic to spice up your weeknight dinner routine!

Easy One-Pot Jambalaya

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Serving Size: Four Servings

- 2 Tbsp. olive oil
- 2 chicken breasts
- 1 pound andouille sausage
- 4 cloves garlic
- 1 jalapeno pepper
- 1 white onion
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 2 ribs celery
- 3 cups chicken stock
- 14oz crushed tomatoes
- 1 1/2 cups of rice
- 2 Tbsp. cajun seasoning
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1 pound of shrimp
- salt to taste
- pepper to taste

Heat olive oil in a large pot over medium high heat. Dice chicken breasts and andouille sausage. Cook thoroughly. Add salt and pepper to taste. Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).

Stir in diced onion, peppers, celery until they're soft. Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir. Simmer stew for 30 minutes. Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.

Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through. Enjoy!

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