Sunny puts her spin on a New Orleans tradition by adding a classic gumbo seasoning to her chicken, shrimp and andouille jambalaya!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3Zx3goWSubscribe to Food Network http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Sunny's Simple JambalayaRECIPE COURTESY OF SUNNY ANDERSONLevel: EasyTotal: 1 hr 25 minActive: 1 hrYield: 8 to 10 servingsIngredientsMeat:3 tablespoons vegetable oil1 pound andouille sausage, sliced into 1/2-inch-thick rounds1 pound boneless, skinless dark meat chicken, cut into 1-inch cubes2 tablespoons Cajun seasoning, such as Tony ChacheresVeggies:10 to 12 sprigs thyme, destemmed and finely chopped3 stalks celery, finely chopped1 green bell pepper, seeded and finely chopped1 red bell pepper, seeded and finely chopped1 large sweet onion, finely chopped1/2 teaspoon crushed red pepper flakesKosher salt and freshly ground black pepper1 tablespoon fil powder, plus more for dusting, such as ZatarainsOne 14-ounce can or 1 3/4 cups crushed tomatoesTo Finish:1 tablespoon roasted chicken stock base, such as Better Than Bouillon1 1/2 cups long-grain rice8 ounces large shelled and deveined shrimp, tails removed2 to 3 shakes hot sauce, such as Crystal Hot Sauce2 scallions, green parts only thinly sliced on the bias (white parts saved for another recipe)DirectionsFor the meat: Add the oil to a large pot or Dutch oven and heat over medium-high heat. When the oil begins to swirl, add the sausage and allow the rounds to get color while stirring occasionally, 6 to 8 minutes. Remove to a plate with a slotted spoon, leaving the fat in the pot. Add the chicken and Cajun seasoning to the pot. Cook to get color on the chicken just like the sausage, 6 to 8 minutes, then remove to the same plate with a slotted spoon.For the veggies: Lower the heat to medium. Add the thyme, celery, bell peppers, onion, red pepper flakes, a pinch of salt (remember the Cajun seasoning has salt!) and a few grinds of black pepper. Cook while stirring until everything is tender, 3 to 5 minutes. Add the fil powder and crushed tomatoes and cook, stirring occasionally, until the color deepens and the contents of the pot thickens, 8 to 10 minutes.To finish: Add the chicken stock base and 4 cups water to the pot. Return the chicken and sausage and any collected juices to the pot. Stir in the rice. Turn the heat down to low, cover and cook until the rice is tender, about 25 minutes.Add the shrimp to the pot along with a few shakes of hot sauce. Stir and cover. Cook until the shrimp is pink and cooked through, 2 to 3 minutes more. Serve topped with the scallion greens and a dusting of fil powder.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#SunnyAnderson #TheKitchen #FoodNetwork #JambalayaSunny Anderson's Simple Jambalaya | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=K2ID5yfcTVQ