Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

Chicken and sausage jambalaya is a classic one-pot dish, featuring the Holy Trinity of Louisiana cooking—celery, onion, and bell pepper—combined with chicken and rice. Tasso and andouille sausage bring the spice and flavor.

Ingredients

• 2 tablespoons canola oil
• salt and freshly ground black pepper to taste
• 3 skin-on, bone-in chicken thighs
• 1 (14.5 ounce can) whole peeled tomatoes
• 4 cups chicken stock, or as needed
• 2 ribs celery, diced
• 1 large yellow onion, diced
• 1 green bell pepper - cored, seeded, and diced
• 2 teaspoons cayenne pepper
• 2 bay leaves
• 4 garlic cloves, minced
• 2 cups chopped tasso or ham steak
• 1 pound andouille sausage, sliced 1/4-inch thick
• 2 cups long grain rice
• 1 bunch scallions, thinly sliced

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Add canola oil to a large Dutch oven set over medium heat. Season the chicken with salt and pepper, then sear on both sides until golden brown, about 5 minutes per side. Remove the chicken from the Dutch oven.
3. Strain the liquid from the canned tomatoes into a 4-cup measuring cup. Add enough chicken stock to reach 4 cups; set aside. Roughly chop the tomatoes.
4. Add celery, onion, bell pepper (the trinity), chopped tomatoes, cayenne, bay leaves, and garlic to the Dutch oven and stir to combine on medium heat. Mix in the stock and tomato juice, seared chicken, tasso, andouille, and rice. Bring to a simmer. Cover the pot.
5. Bake in the preheated oven for 30 minutes. Remove the pot from the oven and let the jambalaya steam for an additional 5 minutes.
6. Garnish with scallions and a few dashes of hot sauce when ready to serve.