How to Make Jambalaya Rice with Varo Jollof Sauce

Heat olive oil in a large pot over medium heat.

Add the diced chicken and sausage, cooking until browned, about 5-7 minutes.

Stir in the chopped onion, green bell pepper, red bell pepper, and garlic. Cook until the vegetables are softened, about 5 minutes.

Add the rice to the pot, stirring to coat it with the oil and mix with the vegetables and meat.

Pour in the chicken broth and diced tomatoes (with their juice).

Stir in the Cajun seasoning, paprika, cayenne pepper, black pepper, and salt.

Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.

Add the shrimp to the pot, stirring gently to combine. Cover and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.

Remove from heat and let it sit for 5 minutes before serving. Garnish with chopped green onions.

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