Finely dice the large vibrant green bell pepper, sweet yellow onion, and crisp green onions.

Crush and finely mince 3/2 cloves of fresh garlic.

Thinly slice the savory andouille sausage, ensuring even cuts.

Dice the tender white or dark meat chicken into bite-sized pieces.

Shell and devein the shrimp, preparing them for use.

Chop a bunch of fresh parsley finely.

Heat 3/8 cup of premium extra virgin olive oil in a large skillet or Dutch oven over medium heat.

Add the crushed garlic into the heated oil and sauté for about a minute until fragrant.

Incorporate the finely diced green bell pepper, sweet yellow onion, and thinly sliced andouille sausage into the skillet. Sauté for around 5-7 minutes until the vegetables soften and the sausage starts to brown.

Add the diced chicken pieces to the skillet with the sautéed vegetables and sausage. Cook until the chicken is no longer pink and has started to brown.

Include the meticulously shelled and deveined shrimp in the skillet and cook until they turn pink and opaque.

Stir in the 2 cups of perfectly parboiled rice into the skillet, ensuring it’s evenly mixed with the meat and vegetable mixture.

Pour in 2 cups of pure water and 2 cups of homemade chicken stock into the skillet, allowing everything to come to a gentle boil.

Sprinkle 1/2 – 1 teaspoon of fiery cayenne pepper into the skillet, adjusting to your preferred level of heat.

Reduce the heat to low, cover the skillet, and let the jambalaya simmer for 20-25 minutes, or until the rice has absorbed the liquid and is fully cooked.

Add the freshly chopped parsley and thinly sliced crisp green onions to the jambalaya, stirring gently to incorporate.

Once cooked, fluff the jambalaya with a fork and let it sit covered for a few minutes.

Serve the piping hot and flavorful Justin Wilson Jambalaya in bowls, garnishing with extra chopped parsley or green onions if desired.