Jambalaya

Name: Jambalaya
Cuisine: american
Ingredients: 2 tbsp vegetable oil; 1 lb (450g) boneless chicken thighs, cut into 1-inch pieces; 12 oz (340g) andouille sausage, sliced 1/2-inch thick; 1 large onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 can (14.5 oz / 411g) diced tomatoes; 1 1/2 cups (300g) long-grain white rice; 3 cups (720ml) low-sodium chicken broth; 2 tsp Cajun seasoning; 1 tsp dried thyme; 2 bay leaves; 1 lb (450g) large shrimp, peeled and deveined; 2 green onions, sliced; Salt and black pepper to taste

MBG-eligible

Ingredients

2 tbsp vegetable oil
1 lb (450g) boneless chicken thighs, cut into 1-inch pieces
12 oz (340g) andouille sausage, sliced 1/2-inch thick
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 oz / 411g) diced tomatoes
1 1/2 cups (300g) long-grain white rice
3 cups (720ml) low-sodium chicken broth
2 tsp Cajun seasoning
1 tsp dried thyme
2 bay leaves
1 lb (450g) large shrimp, peeled and deveined
2 green onions, sliced
Salt and black pepper to taste

Instructions

1Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt, pepper, and 1 tsp Cajun seasoning; brown on all sides, 5 minutes. Remove and set aside.
2Add sausage to pot; cook until browned, 3 minutes. Remove with slotted spoon.
3Reduce heat to medium. Add onion, bell pepper, and celery; sauté until softened, 5 minutes. Add garlic; cook 1 minute.
4Stir in rice, diced tomatoes with juices, thyme, bay leaves, and remaining 1 tsp Cajun seasoning. Cook 2 minutes to toast rice.
5Pour in chicken broth; bring to boil. Return chicken and sausage to pot. Reduce heat to low, cover, and simmer 20 minutes until rice is tender.
6Stir in shrimp; cover and cook 3-4 minutes until pink and opaque. Remove bay leaves.
7Season with salt and pepper. Let rest 5 minutes covered. Garnish with green onions before serving.

Source: llm-generated