Instructions:
πͺ Prepare the meats:
1οΈβ£ Heat olive oil in a large skillet over medium heat. π«
2οΈβ£ Sear the sausage slices until golden; set aside. π
3οΈβ£ Cook the chicken pieces in the same pan until golden; set aside. π
π Cook the vegetables:
4οΈβ£ In the same skillet, sautΓ© onion, peppers, celery, and garlic until soft and fragrant. π§
π«π§
πΆοΈ Add spices & rice:
5οΈβ£ Stir in paprika, thyme, oregano, cayenne, salt, and pepper. πΏπΆοΈ
6οΈβ£ Add rice and toast lightly, stirring well. π
π₯ Simmer:
7οΈβ£ Pour in crushed tomatoes, tomato paste, and broth. π
π₯£
8οΈβ£ Return sausages and chicken to the skillet. Add the bay leaf. π
9οΈβ£ Bring to a boil, then lower heat. Cover and simmer for 20-25 minutes, stirring occasionally. β³
π€ Cook the shrimp:
π Add shrimp to the skillet, cooking for an additional 5 minutes. π€
π Serve:
1οΈβ£1οΈβ£ Remove the bay leaf. Garnish with fresh parsley and green onions. πΏπ§
1οΈβ£2οΈβ£ Serve hot and enjoy the bold, flavorful taste of jambalaya! ππ₯
Nutritional Note:
Packed with protein and spices, this dish delivers about 450 calories per serving. π₯πͺ
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