Chicken, sausage and shrimp jambalaya

Ingredients

• 400 g of rice
• 200 g of chicken breast, cut into small pieces
• 150 g of sausage, sliced
• 200 g of peeled and deveined shrimp
• 1 chopped onion
• 1 chopped bell pepper
• 2 stalks of celery, chopped
• 2 cloves of garlic, minced
• 1 can of tomatoes, 400g
• 480 ml of chicken broth
• 2 tablespoons of olive oil
• 1 tablespoon of Cajun spices
• 1 teaspoon of paprika
• 1 teaspoon of dried thyme
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• Chopped parsley for garnish

Cut the chicken, sausage, and shrimp into bite-sized pieces, then chop the onion, bell pepper, celery, and garlic.

Heat the olive oil in a large pot, then brown the chicken and sausage over medium heat until the meat changes color.

Add the onion, bell pepper, celery, and garlic, and cook until the vegetables are tender.

Add the Cajun spices, paprika, thyme, salt, and pepper, then the tomatoes. Mix well, stirring constantly.

Add the rice, stir, then pour in the broth. Once the mixture comes to a simmer, reduce the heat, cover, and cook for about 20 minutes.

When the rice is almost cooked, add the shrimp and continue to cook for another 5 minutes.

Turn off the heat, let the stew rest for a few minutes, then sprinkle with chopped parsley.