Chicken, sausage and shrimp jambalaya

Creole-style tomato rice with chicken, andouille and shrimp, all cooked in one pot.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 70 minutes

Slice the sausage into rounds and cut the chicken into bite-size pieces. Toss the chicken with half the Cajun seasoning. Dice the onion, bell pepper and celery and mince the garlic.
Heat the oil in a large heavy pot over medium-high heat. Brown the sausage for 4 minutes, then the chicken for 5 minutes. Scoop both out and set aside.
Turn the heat to medium. Cook the onion, bell pepper and celery in the same pot for 6 minutes, scraping up the brown bits. Add the garlic for 1 minute.
Stir in the rice for 1 minute, then add the tomatoes with their juice, the stock, bay leaves, thyme and the rest of the Cajun seasoning. Return the chicken and sausage.
Bring to a boil, then turn to low, cover, and cook 20 minutes without stirring.
Lay the shrimp on top of the rice, cover again and cook 6 to 8 minutes until the shrimp are pink and curled. Let it rest off the heat 5 minutes, remove the bay leaves, fluff, and top with sliced green onions.

Amounts are on the list above — they change with the number of people; the steps do not.