Here's a classic recipe for Jambalaya, a flavorful Louisiana Creole dish with a mix of meats, vegetables, and rice. This recipe serves 6-8 people.

Ingredients:

• 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
• 1 lb (450g) Andouille sausage, sliced
• 1 lb (450g) large shrimp, peeled and deveined
• 1 onion, finely chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14 oz / 400g) diced tomatoes
• 3 cups chicken broth
• 2 cups long-grain white rice
• 2 tablespoons vegetable oil
• 2 teaspoons Dat’s Louisiana Creole Seasoning
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Instructions:

• Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
• Add the chopped onion, bell pepper, and celery to the pot. Cook for about 3-4 minutes until the vegetables begin to soften.
• Add the minced garlic and cook for an additional 1 minute until fragrant.
• Push the vegetables to the side of the pot and add the sliced Andouille sausage. Cook the sausage until it's nicely browned on both sides, about 3-4 minutes.
• Season the chicken pieces with salt, pepper, and half of the Dat’s Louisiana Creole Seasoning. Add the seasoned chicken to the pot and cook until the chicken is browned on all sides.
• Stir in the diced tomatoes, remaining Dat’s Louisiana Creole Seasoning, paprika, dried thyme, dried oregano, and cayenne pepper. Allow the mixture to cook for a few minutes to meld the flavors.
• Add the rice to the pot and stir it in with the other ingredients.
• Pour in the chicken broth and give everything a good stir. Bring the mixture to a boil.
• Once the mixture is boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
• During the last 5 minutes of cooking, gently stir in the shrimp to cook them until they turn pink and opaque.
• Once the rice is cooked and the shrimp are done, remove the pot from the heat. Let the jambalaya sit, covered, for about 5-10 minutes to allow the flavors to meld and the rice to absorb any remaining liquid.
• Fluff the jambalaya with a fork, and taste for seasoning, adding more salt, pepper, or Dat's Louisiana Creole Seasoning if needed.
• Serve the jambalaya hot, garnished with chopped fresh parsley.

Enjoy your homemade Jambalaya!