Bringing a little Louisiana flavor to my kitchen tonight with this hearty homemade jambalaya! 🌶️🍤🥘 Packed with chicken, smoky andouille sausage, juicy shrimp, and Cajun spices—every bite is comfort food perfection. Who else loves a one-pot meal that feeds a crowd? 🙌✨ Jambalaya 1 tablespoon olive oil 1 yellow onion, diced 2 celery ribs, diced 2 bell peppers, diced (you can use red, green, yellow, orange, etc.) salt and fresh ground black pepper, to taste 3 cloves garlic, minced 1 pound boneless skinless chicken, cubed ¼ teaspoon sweet paprika 1 teaspoon dried oregano 6 ounces andouille sausage, sliced into ¼-inch rounds 2 tablespoons tomato paste 2 cups chicken broth 1 can (14.5 ounces) diced tomatoes 1 cup long grain rice 1 teaspoon cajun seasoning, or to taste 1 pound raw shrimp, peeled and deveined 2 green onions, thinly sliced, for garnish chopped fresh parsley, for garnish In a large Dutch oven heat olive oil over medium heat. Add onions, celery, and bell peppers, and season with salt and pepper. Cook for 4 minutes or until just tender. Stir in garlic and cook for 1 minute. Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all sides. Stir in the sliced sausage and tomato paste; cook for 1 minute. Add chicken broth, crushed tomatoes, rice, and cajun seasoning. Bring mixture to a boil; reduce heat to medium-low and cover the pot with a lid. Cook for 20 minutes or until rice is tender and most of the liquid is absorbed. Add the shrimp and cook for 5 minutes if they are thawed or 10 minutes if they are frozen. Remove from heat and garnish with sliced green onions and parsley LTKSeasonal LTKHome LTKFamily