Cajun Chicken Jambalaya

I have always loved cooking, and now that I am no longer working I have time to find and experiment with new recipes. The addition of a Thermomix to my kitchen has also helped in this process, as well as making life much easier!

1 pound boneless, skinless chicken thighs, cut into 1-inch cubes (you can also use chicken breasts, but check for doneness a bit sooner)

12 ounces andouille sausage, cut into ½-inch slices

1 can (28 ounces) diced tomatoes, undrained

2 celery ribs, diced

1 small green bell pepper, diced

1 small red bell pepper, diced

1 yellow onion, diced

4 cloves garlic, finely chopped

1 ½ cups low-sodium chicken broth

2 ½ tablespoons tomato paste

2 teaspoons dried oregano

2 teaspoons Cajun seasoning

1 teaspoon paprika

½ teaspoon cayenne pepper, (if you like your food spicier, use 1 teaspoon cayenne)

½ teaspoon dried thyme

1 bay leaf

1 pound raw frozen shrimp, peeled and deveined

4 cups cooked rice

chopped fresh parsley, for garnish

sliced green onions, for garnish

Directions at diethood.com

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