– 2 tablespoons olive oil – 1½ lbs chicken thighs – 1 tablespoon + 1 teaspoon salted Cajun seasoning – 12 oz andouille sausage – 1 yellow onion, chopped – 2 stalks celery, chopped – 1 green pepper, chopped – 3 cloves garlic, minced – 1 teaspoon dried thyme – 1½ cups long grain white rice – 1 (14.5 oz) can crushed tomatoes – 3 cups water

Cook the chicken thighs in the oil until browned. Remove the chicken and cook the andouille until brown & crispy on the edges.

Remove the andouille. Add the celery, onion, and green pepper to the pan. Cook until the vegetables are tender.

Add the Cajun seasoning, thyme, rice, tomatoes, water, chicken, and sausage to the pan. Bring to a boil and reduce to a simmer. Cover and cook for 25 minutes.

Remove from the heat and  let sit for 5 minutes.  Uncover and fluff with a fork.

Serve the jambalaya in bowls topped with fresh chopped parsley.  Tip: I like using Slap Ya Mama brand seasoning. It's already salted so you won't need additional salt for this dish.