Jammin’ Jambalaya

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Oxmoor House


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1 pound boneless, skinless chicken breasts, cubed

1 pound andouille sausage, sliced

28-oz. can diced tomatoes

1 onion, chopped

1 green pepper, chopped

1 cup celery, chopped

1 cup chicken broth

2 teaspoons Cajun seasoning

2 teaspoons dried oregano

2 teaspoons dried parsley

1 teaspoon cayenne pepper

1/2 teaspoon dried thyme

1 pound frozen cooked shrimp, thawed and tails removed

Cooked rice

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