Dice the chicken breast into small cubes, peel and devein the shrimp, slice the Andouille sausage, chop the onion and bell peppers, and dice the tomatoes. Mince the garlic.

Cooking

Sauté Vegetables and Meats

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell peppers and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Cook Chicken and Sausage

Add the diced chicken breast and sliced Andouille sausage to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Add Shrimp and Seasonings

Stir in the shrimp, diced tomatoes, Cajun seasoning, salt, black pepper, and bay leaves. Mix well and cook for another 3-4 minutes until the shrimp start to turn pink.

Add Rice and Broth

Pour in the chicken broth and add the jasmine rice. Stir to combine, ensuring the rice is submerged in the liquid.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

Rest and Serve

Remove the pot from heat and let it sit, covered, for an additional 5 minutes. Remove bay leaves before serving. Fluff the jambalaya with a fork and serve hot.