Brads Campsite Jambalaya

Ingredients

• 2 tablespoons vegetable oil
• 1½ pounds skinless, boneless chicken thighs, cut into 1” pieces
• 1 pound andouille sausage, sliced
• Kosher salt and freshly ground black pepper
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 4 celery stalks, chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 1 pint cherry tomatoes, some halved, some whole
• 2 cups long-grain white rice
• 2 tablespoons Creole seasoning
• 2 bay leaves
• 6 cups low-sodium chicken broth
• ¾ pound medium shrimp, peeled, deveined
• Handful of fresh flat-leaf parsley leaves with tender stems

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