A flavorful and hearty dish inspired by traditional Creole cuisine, perfect for a family dinner or gathering.
Heat a Dutch oven over medium heat and add a portion of the olive oil.
Ensure the oil is hot before adding ingredients to prevent sticking.
Season the shrimp with salt and pepper, then sauté in the Dutch oven until pink and cooked through. Remove and set aside.
Avoid overcooking the shrimp to keep them tender.
Add more olive oil to the Dutch oven and brown the chicken pieces. Remove and set aside.
Browning the chicken adds depth to the flavor of the dish.
Cook the sausage slices in the Dutch oven until browned.
Stir occasionally to ensure even browning.
Add the onion, celery, bell pepper, and garlic to the Dutch oven. Cook until softened.
Cook the vegetables until they release their aroma for a flavorful base.
Stir in the bay leaves, cayenne pepper, and thyme. Cook for 1 minute.
Toast the spices briefly to enhance their flavors.
Add the chopped tomato and water to the Dutch oven. Return the chicken to the pot and simmer for 20 minutes.
Cover the pot to retain moisture during simmering.
Stir in the rice, cover, and cook on low heat for 15 minutes.
Check occasionally to ensure the rice doesn't stick to the bottom.
Return the shrimp to the pot along with the green onions and parsley. Cook for an additional 10 minutes.
Gently stir to avoid breaking the rice grains.
Let the jambalaya rest for 10 minutes before serving.
Resting allows the flavors to meld together for a richer taste.
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