• Combine the Cajun seasoning, black pepper, salt, oregano and thyme.
  1 teaspoon Dried Thyme, 2 tablespoon Cajun seasoning, Pinch Salt and pepper to taste, 1 teaspoon Oregano

To Season Chicken and Shrimps

• Mix and toss the chicken with ½ tablespoon of the above mixed seasoning in a bowl.
  1 lb Boneless chicken
• Mix and toss the shrimp with 1 teaspoon of the mixed seasonings. Save the rest to cook the rice.

Cook the Chicken, Sausage and Shrimps

• Add 3 tablespoon oil to a pan over medium heat. Cook for about 3-4 minutes on each side until light brown. Remove and set aside on a plate.
• You may add oil to cook the shrimp for 2 minutes on each side. Remove and set aside on a plate.
  9-10 Shrimps
• Add 1 tablespoon oil to the pan and sauté the sausage for few minutes until brown on both sides. Remove and set aside on a plate.
  10 ounces Sausage

To Cook the Jambalaya

• Add 4-5 tablespoon oil to the pan and sauté the onion and garlic until fragrant for 1 minute.
  1 large Onion, 3-4 cloves Garlic
• Add the tomato paste and crushed tomato. Stir occasionally for 3 to 4 minutes till some water dries. This avoids mushy rice.
  1 can Crushed tomatoes, 2 tablespoon Tomato paste
• Add the remaining mixed seasoning, washed rice, celery, and chicken broth. Stir to combine.
  2 cups Long-grain white rice, 2 ribs Celery, 3-4 cups Chicken or vegetable broth
• Cover the pan or pot and cook on medium heat for 15-20 minutes. Stir occasionally to ensure the rice doesn't stick to the bottom of the pot.
• You may add water or broth if needed. Cook until the rice is tender and fluffy.
• Add the cooked chicken, shrimp and sausage when fully cooked. Gently stir to combine.
• Garnish with chopped green onion and serve.
  2 Green onion