Andouille, Shrimp, and Chicken Jambalaya Recipe

Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender and liquid has been absorbed 20 to 25 minutes.

Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned about 5 minutes. Remove sausage from the pot with a slotted spoon retaining any drippings in the pot.

Saute sweet onion green onions celery and bell pepper in the sausage drippings until tender 5 to 7 minutes. Season vegetable mixture with Creole seasoning minced garlic hot sauce and black pepper; cook for 1 minute more.

Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp shredded chicken browned sausage and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil reduce heat to medium-low and cook at a simmer until he shrimp are no longer translucent 10 to 15 minutes.

Scoop rice into bowls and ladle jambalaya over the rice.