Jambalaya Recipe | Wolf Gourmet

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs cut into 1-inch cubes
• 1 teaspoon salt divided
• ½ teaspoon freshly ground black pepper divided
• Dash of cayenne pepper
• 3 large ribs celery finely chopped
• 2 medium onions finely chopped
• 1 large green bell pepper finely chopped
• 4 garlic cloves minced
• 3 cups chicken broth
• 1 14-ounce can whole peeled tomatoes liquid reserved
• ½ pound Andouille sausage cut into ½ inch pieces
• 2 pounds medium shrimp peeled and deveined
• ½ cup chopped green onions
• 1 teaspoon hot sauce
• 2 cups long-grain white rice rinsed and drained
• ½ cup finely chopped fresh flat-leaf parsley