Three Meat Jambalaya

1: Heat oil in a Dutch oven over medium-high. Add chicken, sausage, and shrimp. Stir constantly, until browned on all sides, about 8 to 10 minutes. Pour contents into a large bowl and set aside.

2: Melt butter in the pan, then add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano. Pour in juice from meat bowl. Cover and let simmer over medium-high until vegetables are tender, about 5 to 7 minutes.

3: Stir in rice, and cook until fragrant, about 2 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Taste and add more salt if needed.

4: Serve and garnish with sliced scallions, if desired.