TOYA BOUDY: Creole Jambalaya

‘It’s a one-pot meal that sets you up for success,’ says the New Orleans native and author of Cooking for the Culture.

‘With well-seasoned meats and shrimp, a tasty broth and rice soaking up all the flavor, it just tastes like goodness!’

1. Heat oil in a large Dutch oven over medium high. Toss chicken with 1 tablespoon of the Cajun seasoning in a large bowl until coated. Add to Dutch oven; cook until browned, turning occasionally, about 6 minutes. Transfer to a bowl.