Jambalaya No Mushy Rice

Toss the chicken pieces with 1 tablespoon of Cajun seasoning in a bowl until well coated. This gives the chicken a nice flavor base.

Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove to a plate and set aside.

Add the remaining oil and sliced sausage to the same pot. Cook for 2-3 minutes until lightly browned on both sides. Remove to the plate with the chicken.

Add the diced onion, bell peppers, and celery to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften. Add a bit more oil if needed.

Stir in the minced garlic, remaining tablespoon of Cajun seasoning, and red pepper flakes. Cook for about 30 seconds until fragrant.

Add the rinsed rice to the pot and stir for about a minute to lightly toast. Add the bay leaf, crushed tomatoes, and chicken broth. Stir well, bring to a simmer, then reduce heat to low and cover.

Cook covered for 7-8 minutes, stirring occasionally to prevent sticking. The rice should be al dente, not fully cooked yet. Remove the bay leaf.

Add the shrimp, cooked chicken, and sausage back to the pot. Stir gently to combine, cover, and turn off the heat. Let sit for 4-5 minutes until shrimp are pink and cooked through.

Taste and adjust seasoning with salt and pepper. Garnish with sliced green onions and chopped parsley before serving hot.