Cajun Chicken and Sausage Jambalaya

This Cajun Chicken and Sausage Jambalaya combines the traditional, hearty flavors of Louisiana cuisine with a hint of creativity through the addition of smoked paprika and a touch of lime zest, enhancing the dish's depth. The balance of chicken, andouille sausage, and colorful bell peppers creates a satisfying one-pot meal that's both comforting and vibrant, making it perfect for family dinners or gatherings.

Ingredients:

• 1 lb andouille sausage, sliced
• 1 lb chicken breast, diced
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 3 cups chicken broth
• 1 1/2 cups long-grain rice
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 lime, zested and juiced
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pot, add the diced chicken breast and cook until browned and cooked through, about 7 minutes. Remove and set aside with the sausage.
3. Add the chopped onion, green and red bell peppers, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
4. Stir in the Cajun seasoning, smoked paprika, dried thyme, and bay leaves, cooking for another minute until fragrant.
5. Add the diced tomatoes (with their juice), chicken broth, and rice. Stir well to combine, then bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid. Stir occasionally to prevent sticking.
7. Once cooked, return the sausage and chicken to the pot. Add lime zest and juice, and season with salt and pepper to taste. Stir gently to combine.
8. Remove bay leaves before serving. Garnish with fresh parsley and serve hot.