Alastor's Jambalaya 🥘 from Hazbin Hotel 🎙😈 #alastor #hazbinhotel #jambalaya #food

Recipe (2 Servings): -​1 Tbsp Olive oil or bacon fat -​100 g Andouille (or chorizo) sausage, sliced -​150 g Boneless, skinless chicken thigh, cut into inch pieces -​1 Large onion, chopped -​1/2 Green bell pepper, chopped -​1 stalk Celery stalk, chopped -​2 cloves Garlic, minced -​1 tsp Cajun seasoning (or Creole seasoning) -​1/2 tsp Dried thyme -​1/2 tsp Smoked paprika -​1 pinch Cayenne pepper (adjust for heat) -​200 g Can diced tomatoes, undrained -​400 ml Chicken broth -​150 g Long grain white rice -​1 Bay leaf -​100 g Large shrimp, peeled and deveined -​To taste Salt and black pepper ​For garnish Fresh parsley or sliced green onions ​Instructions: ​Heat the oil in a large pan. Cook the sausage until browned. Remove the sausage and set it aside. ​Toss the chicken pieces with the Cajun seasoning, thyme, smoked paprika, and cayenne. Add the seasoned chicken to the pot and cook until lightly browned, scraping up any browned bits. Remove the chicken and set it aside with the sausage. ​Add the onion, bell pepper, and celery to the pan; cook until softened. Stir in the garlic for a brief minute. ​Stir in a the diced tomatoes, the broth, and the reserved sausage and chicken. Bring to a boil. ​Stir in the rice and add the bay leaf. Reduce heat to low, cover tightly, and simmer until the rice is tender (approx. 15-20 minutes). Do not lift the lid. ​Stir in the shrimp during the last few minutes of cooking. Cover and simmer until pink. ​Remove from heat and let stand, covered, for a brief period. Remove the bay leaf. Season with salt and pepper. Garnish with parsley or green onions and serve.