chicken, shrimp, and sausage jambalaya

recipe here.

Ingredients
4 (1 pound) boneless, skinless chicken thighs, trimmed of visible fat, cut into 2-inch chunks
2 teaspoon(s) Creole seasoning
2 tablespoon(s) canola oil
6 ounce(s) andouille sausage or other smoked sausage
1 large white onion, chopped (1 1/2 cups)
1 small red bell pepper, cut into 1-inch strips
1 small yellow bell pepper, cut into 1-inch strips
1 small green bell pepper
1 tablespoon(s) fresh thyme leaves
2 tablespoon(s) all-purpose flour
1/4 teaspoon(s) cayenne pepper
1 cup(s) raw long-grain rice
3 cup(s) chicken broth
1 can(s) (16-ounce) diced fire-roasted tomatoes, undrained
3/4 pound(s) large shrimp, peeled and deveined, tail shells intact
Chopped parsley, for garnish

Directions
1. Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate.

2. Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.

3. Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley.

Makes 6 servings.

This recipe is so good...and perfect after a long day of

crafting, decorating, wrapping, or shopping...because

I know that's all everyone has been doing lately.

So, you might not really feel like cooking.

But if you do, you'll be happy you did.