A delightful twist on the classic jambalaya, combining chicken, sausage, and shrimp with a medley of spices and rice for a hearty meal.
Heat the olive oil in a large Dutch oven over medium heat.
Ensure the oil is hot enough to sear the sausage for maximum flavor.
Add the smoked sausage slices and cook until browned.
Stir occasionally to prevent sticking and ensure even browning.
Stir in the chopped onion and minced garlic, cooking until softened.
Cook until the onions are translucent for the best flavor base.
Add the rice and toast it lightly, stirring frequently.
Toasting the rice enhances its nutty flavor.
Pour in the chicken broth and Worcestershire sauce, stirring to combine.
Scrape the bottom of the pot to deglaze and incorporate all the flavors.
Add the thyme, oregano, bay leaves, cayenne pepper, and black pepper.
Adjust the spice levels to your preference at this stage.
Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
Check occasionally to ensure the rice doesn't stick to the bottom.
Add the shrimp, cover, and cook until the shrimp are pink and cooked through.
Avoid overcooking the shrimp to keep them tender.
Season with salt to taste and serve hot.
Garnish with chopped parsley for a fresh touch.
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