Jambalaya For Junior Chefs

Heat olive oil in a large dutch oven or sturdy pot. Chop onions and peppers into bite size pieces. Mince or crush garlic.

Saute veggies and garlic until they softened a bit, about 4-5 minutes.

Cut chicken and sausage (separately) into bite size pieces. Add ground sea salt and ground black pepper.

Add the chicken and the sausage continue cooking until chicken is no longer pink on the outside.

Next add the sausage. Saute on medium high heat for five minutes. Toss.

To the pot add the rest of the ingredients, minus the shrimp. Stir to combine.

Turn down the heat to medium-low and simmer, covered for 30 minutes.

{If you use brown rice vs. white rice, this will take longer to cook for the rice to soften. Plan on an extra 20-25 minutes and you may need to add more liquid}

Once the rice is soft, taste and add more of the listed seasonings based upon personal preference.

Zest with lemon for an added burst of flavor.

Add minced parsley and diced fresh tomato on top for the perfect aesthetic.

Serve warm and enjoy!