Jambalaya by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 1 pound boneless and skinless chicken breasts
• 12 ounces smoked andouille sausage (chicken or pork)
• 3-4 tablespoons olive oil, divided
• 1 cup diced onions
• 1 cup diced bell peppers, red & green
• 1 stalk celery, small dice
• 4-5 cloves garlic, peeled and thinly sliced
• 1 heaping tablespoon Cajun spice mix
• 2 cups long-grain rice
• 1 can (14.5 ounces) diced tomatoes
• 3-4 cups low-sodium chicken broth
• 1-2 bay leaves
• 12 ounces shrimp, peeled and de-veined (I used size 26/30, sold as ‘large’ shrimp)
• Kosher salt & fresh cracked black pepper