One-Pot Cajun Jambalaya

Steps

1. In a mixing bowl, combine the chopped celery, bell peppers, and onion (the holy trinity) and set aside.
2. Bash and peel the garlic cloves, then set them aside.
3. Slice the Andouille sausage into bite-sized rounds and place it in a separate prep bowl.
4. Chop the chicken breast or thighs into bite-sized pieces and season with 1 tablespoon of Cajun seasoning.
5. Add olive oil to a very large Dutch oven or stock pot over medium-high heat.
6. Add the seasoned chicken and sauté for several minutes until lightly golden and cooked through. Remove from the pot and set aside.
7. If needed, add another tablespoon of olive oil to the pot, then toss in the sliced sausage. Cook until nicely browned on both sides. Remove and place with the cooked chicken.
8. Dump the chopped holy trinity (celery, bell peppers, onion) into the pot. Sauté for about four to five minutes or until softened.
9. Add the minced garlic, 1/2 teaspoon of red pepper flakes, and another tablespoon of Cajun seasoning. Stir together for 30 seconds.
10. Stir in 1 1/2 cups of rinsed long-grain white rice so it is coated in the flavor.
11. Add one bay leaf, one 15-ounce can of crushed tomatoes, and three cups of low-sodium chicken broth. Stir to combine.
12. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
13. Cook for about seven to eight minutes or until the rice is just al dente (still looking slightly soupy). Stir once or twice during cooking to prevent sticking.
14. When the rice is al dente, remove the bay leaf. Add 1 pound of jumbo shrimp back into the pot along with the sausage and chicken.
15. Turn off the heat and gently stir everything together so the shrimp are buried in the hot mixture. Cover the pot.
16. Allow the residual heat to cook the shrimp for about four to five minutes until they are opaque and pink.