Jambalaya

Ingredients

• 1 Tablespoon extra virgin olive oil
• 1 lb chicken breasts (cubed)
• 1 lb andouille sausage (sliced)
• 1 lb shrimp (peeled and deveined)
• 1 medium onion (diced)
• 3 large garlic cloves (minced)
• 3 celery stalks (sliced)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 1 tomato (finely diced)
• 3 Tablespoon tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon thyme
• 1 teaspoon oregano
• 3 bay leaves
• 2 teaspoon Himalayan pink salt
• 1 teaspoon freshly ground black pepper
• 1 Tablespoon Worchester sauce
• 2 teaspoon Sriracha sauce
• 6 cups organic chicken broth
• 3 cups long grain brown rice (uncooked)
• 1/4 cup chopped green onion
• 1/4 cup chopped fresh parsley
• Juice of 1/2 lemon

Instructions

1. 1

   Heat 1 Tbsp olive oil in a Dutch oven or large pot. Brush chicken with olive oil, season with salt, black pepper, garlic powder, onion powder, and a dash of cayenne pepper. Place chicken in the pot and brown chicken on all sides, working in batches, you don't want to overcrowd the pot. You don't have to cook it all the way through as it will be cooked later on. Transfer chicken to a plate. Add the sausage to the same pot and saute for about 6 minutes until browned. Transfer to the plate along with the chicken.

2. 2

   Add another 1 Tbsp olive oil to the pot. Add the onion and garlic and saute for about 3-4 minutes until the onion is translucent. Add celery, green & red peppers to the same pot and saute for 5-7 minutes longer. Add the tomato, tomato paste, and the herbs (1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp thyme, 1 tsp oregano, 3 bay leaves, and about 2 tsp salt & 1 tsp black pepper). Mix well and cook until all the vegetables and herbs are incorporated.

3. 3

   Add the Worchester sauce, Sriracha sauce, chicken stock and bring to a boil. Add the uncooked rice, chicken, and sausage to the pot. Return to a boil, and reduce the heat to low to simmer, covered, for about 30 minutes.

4. 4

   Add the green onions, parsley, lemon juice and shrimp and simmer, covered, for another 15 minutes.

5. 5

   Garnish with more parsley or green onions. Enjoy!