Ingredients:
8 ounces (about 1 breast) boneless, skinless chicken breast, cut into 1-inch chunks
2 teaspoons Creole or Cajun seasoning
2 tablespoons vegetable oil
8 ounces smoked sausage, such andouille or kielbasa, sliced into 1/4-inch thick rounds
1 1/2 medium yellow onions, finely diced (about 1 1/2 cups)
1 medium green bell pepper, finely diced (about 3/4 cup)
8 ounces medium (40-50 count) shrimp, peeled and deveined, tails removed if attached
2 3/4 cups water
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons chopped scallions, green parts only, plus more for optional garnish
1 tablespoon tomato paste
1 1/2 cups long-grain white rice
Directions:
Place the chicken in a large bowl and season with Creole or Cajun seasoning.
In a large heavy pot, such as a Dutch oven, over medium-high heat, heat the oil until shimmering. Add the chicken and cook, stirring, until evenly browned, about 5 minutes. 3. Lower the heat if the chicken browns too quickly. Add the sausage and cook, stirring, about 3 minutes.
Add the onions and pepper, and cook, stirring, until soft and golden, 6 to 8 minutes.
Add the shrimp, water, parsley, scallions and tomato paste. Stir, and bring to a boil.
Add the rice, cover the pot and reduce the heat to medium-low. Cook until the rice is tender and has absorbed most of the liquid, 15 to 20 minutes. Do not stir until ready to serve; then fluff the jambalaya with a fork and spoon into bowls.
Sprinkle with chopped parsley or scallions, if desired.