Creole Style Jambalaya

• 3 Tablespoons olive oil divided
• 1 lb. chicken thighs cut into 1-inch pieces
• 1 lb. Andouille sausage sliced into ¼-inch discs
• 2 Tablespoons creole seasoning divided
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 medium yellow onion chopped
• 1 green pepper chopped
• 1 red pepper chopped
• 3 celery stalks diced
• 4 cloves garlic minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper optional
• 1 bunch green onions chopped (separate white and green parts)
• 1 15-ounce can crushed tomatoes
• 2 Tablespoons tomato paste
• 3 cups chicken broth
• 1 ½ cups long-grain white rice rinsed well (basmati or jasmine will work)
• 2 bay leaves
• 1 pound uncooked shrimp peeled and deveined and tails removed
• parsley chopped, for sprinkling on top
• Instructions
• Heat 2 tablespoons of oil over medium-high heat. Add the chicken thigh chunks and andouille sausage. Season with 1 tablespoon of the creole or cajun seasoning, and a little salt, and pepper, then cook for 6-8 minutes, stirring occasionally with a wooden spoon until browned. Transfer to a clean plate and set aside.
• Add remaining tablespoon of oil and saute the onion, green pepper, red pepper, celery, and white parts of the green onion. Saute for about 5-7 minutes, scraping up any browned bits from the bottom of the pan (all the flavor!), until softened.
• Add the garlic, remaining creole or cajun seasoning, remaining salt and pepper, thyme, oregano, and cayenne pepper. Saute for another minute.
• Add crushed tomatoes, tomato paste, chicken broth, rice, and bay leaves. Stir well.
• Bring to a simmer, then cover and cook for 25-30 minutes, stirring every five minutes until nearly done.
• Add the shrimp, cooked chicken, and sausage, back into the pot during the last 5 minutes when the rice is close to being done. The shrimp should finish cooking while the rice finishes off so it's all done at the same time.
• Garnish with chopped fresh parsley and the green parts of the chopped green onions before serving.

Notes

• If you can't find Andouille sausage, sometimes called cajun sausage, kielbasa or Mexican chorizo are decent alternatives that are widely available.
• Will keep in fridge for 4 days.