Cajun Jambalaya One-Pot Rice Dish

Cut chicken thighs into bite-sized pieces and season with half of the Cajun seasoning, salt, and pepper. In a large, heavy-bottomed pot or Dutch oven, heat 1 tbsp of oil over medium-high heat. Brown the sliced sausage until golden, then remove and set aside. Next, brown the chicken pieces until golden, then also remove and set aside. This will take about 8-10 minutes.

In the same pot with any remaining oil (add a little more if needed), sauté the chopped onion, celery, and bell pepper over medium heat until softened, about 5-7 minutes. Add the minced garlic and the remaining Cajun seasoning, and cook for another 1 minute until fragrant.

Stir in the diced tomatoes with their juice, the rice, and the chicken broth. Mix well, scraping up any browned bits from the bottom of the pot. Return the browned chicken and sausage to the pot. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 20 minutes, or until the rice is almost tender and most of the liquid has been absorbed.

Add the peeled and deveined shrimp to the rice, gently stirring them in. Cover again and cook for another 5-7 minutes, or until the shrimp turn pink and opaque and the rice is fully cooked. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork before serving and garnish with fresh chopped green onions and parsley.