Shrimp, Chicken and Sausage Jambalaya

With layers of flavor, this salsa-fied jambalaya pays hommage to the classic by including the holy trinity of bell peppers, onion and celery! It’s sure to become a staple for a quick weeknight dinner that packs a punch!

12 ounce package Aidell’s andouille sausage, diced

2 large boneless skinless chicken breasts, diced

1 large white onion, diced

2 medium green peppers, diced

4 stalks celery, diced

3 cloves of garlic, minced

1 T Creole seasoning

1 jar Hot Killer Salsa

2 cups jasmine rice

3 cups chicken stock

1 lb 21-30 shrimp, peeled, deveined and tails off

2 T fresh lemon juice

Sliced scallions and chopped fresh parsley or cilantro to serve

Add 2-3 tablespoons oil to large dutch oven over medium high heat. Add the sausage and cook until starting to brown. Add chicken and cook until chicken is mostly cooked through. Remove sausage and chicken and set aside. Add onion, bell pepper, celery and garlic to pan. Cook until onion is translucent. Add sausage and chicken back to pot along with creole seasoning, jar of Hot Killer Salsa and jasmine rice. Stir to combine. Add chicken stock and cover. Turn heat down to medium low. Cook, covered, for twenty minutes or until rice is done. Add shrimp and stir into the rice mixture. Cover and simmer until rice is no longer translucent and is cooked through – five to seven minutes. Add 2 tablespoons fresh lemon juice and season with salt and pepper stirring to combine flavors. Serve garnished with scallions and herbs along with your favorite hot sauce! Serves 8