Andouille, Shrimp, and Chicken Jambalaya

Ingredients

• 3 cups chicken broth, divided
• 1 1/2 cups white rice
• 1 pound andouille sausage, diced
• 1 large sweet onion (such as Vidalia), chopped
• 3 green onions, or to taste, chopped
• 1 cup chopped celery
• 1 large green bell pepper, chopped
• 2 tablespoons Creole seasoning (such as Tony Cachere’s)
• 2 tablespoons minced garlic
• 1 teaspoon hot sauce (such as Frank’s RedHot )
• Ground black pepper to taste
• 1 (14.5 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 pound shrimp, peeled and deveined
• 1 cooked whole chicken breast, shredded
• 1 cup chicken broth

Directions

Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.

Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.

Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.

Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.

Scoop rice into bowls and ladle jambalaya over the rice.