Easy Traditional Cajun Jambalaya

In a pot or Dutch oven, heat the vegetable oil over medium heat.

Add the sausage and cook until browned. Remove the sausage and set aside.

In the same pot, add the chicken cubes and cook until browned on all sides. Remove the chicken and set aside.

In the remaining oil, sauté the onion, celery, bell pepper, and garlic until they begin to soften, about 5 minutes.

Add the Cajun seasoning, dried thyme, paprika, and cayenne pepper. Stir well to coat the vegetables.

Add the diced tomatoes (undrained) and chicken broth to the pot. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, uncovered.

Stir in the rice, cooked sausage, and chicken. Cover and simmer for 20 minutes or until the rice is cooked and most of the liquid has been absorbed.

Gently fold in the shrimp and cook for 5 minutes until the shrimp turns pink and is fully cooked.

Season with salt and black pepper to taste. Adjust the Cajun seasoning or cayenne pepper if desired for heat.

Remove from heat, cover, and let it rest for 5 minutes.

Serve hot and garnish with freshly chopped parsley.