Jambalaya is a beloved dish from Louisiana, combining influences from French, Spanish, and African cuisines. This hearty one-pot meal features a medley of meats, vegetables, and rice, seasoned to perfection. Follow this step-by-step guide to create an authentic and delicious jambalaya that will transport your taste buds to the heart of the South.

**Ingredients**

*For the Jambalaya:*
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 lb andouille sausage, sliced
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 cup water
- 2 bay leaves
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/4 cup chopped fresh parsley
- 3 green onions, sliced

**Instructions**

1. **Prep the Ingredients:**
- Begin by preparing all your ingredients. Cut the chicken thighs into bite-sized pieces, slice the sausage, peel and devein the shrimp, and dice the vegetables.

2. **Cook the Meats:**
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- Add the sausage to the pot and cook until browned, about 5 minutes. Remove the sausage and set aside with the chicken.

3. **Sauté the Vegetables:**
- In the same pot, add the diced onion, bell peppers, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.

4. **Combine and Season:**
- Return the chicken and sausage to the pot with the vegetables.
- Add the diced tomatoes (with their juices), rice, chicken broth, water, bay leaves, paprika, thyme, oregano, cayenne pepper, salt, black pepper, and white pepper. Stir to combine all the ingredients.

5. **Cook the Jambalaya:**
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.

6. **Add the Shrimp:**
- Gently stir in the shrimp and cook for an additional 5-7 minutes, until the shrimp are pink and cooked through.

7. **Finish and Serve:**
- Remove the bay leaves and discard them.
- Stir in the chopped parsley and sliced green onions.
- Taste and adjust the seasoning if necessary.

8. **Serve:**
- Serve the jambalaya hot, garnished with extra parsley and green onions if desired. Enjoy this flavorful and comforting dish with family and friends.

**Tips for the Perfect Jambalaya**

- **Customize Your Protein:** Feel free to customize the proteins in your jambalaya. You can use pork, ham, or other types of sausage if you prefer.
- **Control the Heat:** Adjust the amount of cayenne pepper to control the spiciness of your jambalaya. Start with less if you prefer a milder dish.
- **Rest Before Serving:** Let the jambalaya rest for a few minutes before serving to allow the flavors to meld together.

Jambalaya is a versatile and crowd-pleasing dish that brings the vibrant flavors of Louisiana to your table. Follow this recipe for a delicious and authentic meal that’s sure to become a favorite in your home.

JAMBALAYA
Spice mix:
* 1 tablespoon onion powder
* 1 tablespoon garlic powder
* 2 teaspoon salt
* 1tablespoon paprika
* 1 teaspoon cayenne pepper/chili pepper
Meats
* 2 chicken breasts (season with 1 teaspoon spice mix)
* ½ pounds shrimp (season with 1 teaspoon spice mix)
* 4 medium hot dogs or sausages(I used chicken hotdogs)
Veggies
* 1 small onions
* 3 garlic cloves
* 4 tomatoes
* 1 hot chili pepper
* 1 small red bell pepper
* 110g tomato paste
* 5 spring onions

* 3 ½ cup raw rice (long grain)
* 2 cups chicken stock
* 2 cups water
* 1 teaspoon salt
* ½ teaspoon thyme
* 1 tablespoon spice mix
* 1 chicken seasoning cube

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