Preparation:

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced chicken breast and sliced smoked sausage. Sauté for about 5-7 minutes until the chicken is browned and cooked through, and the sausage slices are nicely seared.

Step 2: Add the chopped onion, green bell pepper, celery, and minced garlic into the pot. Stir frequently, cooking until the vegetables are soft and fragrant. This should take about 5 minutes. These aromatic vegetables are the foundation of the dish, known as the “Holy Trinity” in Creole and Cajun cooking.

Step 3: Pour in the diced tomatoes, chicken broth, and long-grain rice. Stir to combine all the ingredients. Season the mixture with paprika, thyme, cayenne pepper, salt, and pepper. Make sure the seasonings are evenly distributed throughout the dish for maximum flavor.

Step 4: Reduce the heat to low, cover the pot with a tight-fitting lid, and allow the Jambalaya to simmer for about 20 minutes. During this time, the rice will absorb the flavors of the broth and the other ingredients, and the dish will thicken to the perfect consistency.

Step 5: After the 20-minute simmer, add the shrimp to the pot. Stir gently and cover again. Cook for an additional 5-7 minutes, or until the shrimp turn pink and are fully cooked through. Be careful not to overcook the shrimp, as they can become tough.