Cook Along: Chicken and Shrimp Jambalaya — The Culinary Codex

Cook Along: Chicken and Shrimp Jambalaya

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1 lb boneless skinless chicken thighs, cubed
1 lb large shrimp, peeled and deveined
12 oz smoked turkey sausage, sliced
1 large onion, diced
2 celery stalks, diced
1 green bell pepper, diced
4 cloves garlic, minced
14 oz can diced tomatoes
2 cups long-grain rice
3 cups chicken broth
2 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp cayenne
2 tbsp vegetable oil
3 scallions, sliced
Salt and pepper

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