Step 1: Make the Roux

• Heat the vegetable oil in a large Dutch oven over medium heat.
• Stir in the flour and cook, stirring constantly, until the roux turns golden brown (about 10-12 minutes).

Step 2: Sauté the Vegetables

• Add the diced onion, green bell pepper, celery, and green onions to the pot.
• Sauté for 5 minutes until softened, then stir in the garlic and cook for another minute.

Step 3: Cook the Chicken and Sausage

• Add the diced chicken and sliced andouille sausage.
• Cook until the chicken is golden brown and fully cooked (about 5-7 minutes).

Step 4: Build the Flavor

• Stir in the crushed tomatoes, Creole seasoning, thyme, oregano, salt, black pepper, and cayenne (if using).
• Mix well to blend all the flavors.

Step 5: Add Rice and Stock

• Stir in the uncooked rice, then pour in the chicken broth.
• Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes.

Step 6: Cook the Shrimp

• Once the rice is cooked, gently fold in the shrimp.
• Cover and let cook for another 5 minutes, until the shrimp turns pink.

Step 7: Final Adjustments and Serve

• If the jambalaya is too thick, add a little more chicken broth.
• Remove from heat, let it sit for 5 minutes, then garnish with chopped green onions.
• Serve warm and enjoy!