Caz’ Jambalaya
Ingredients
2 medium scallions
1 small yellow onion
3 medium stalks celery
1 bell pepper
2 Tbsp tomato paste
1 can crushed tomatoes
3 cloves garlic
1 (about 12-ounce) package andouille or smoked sausage
12 ounces boneless, skinless chicken thighs
1 1/2 teaspoons kosher salt, divided
2 tablespoons neutral oil, such as canola, divided
2 cups medium or long-grain white rice
2 1/2 cups water or low-sodium chicken broth
Vinegar-based hot sauce (I like Crystal), for serving (optional)
Directions
Thinly slice 2 medium scallions and set aside for garnish. Prepare the following and add to a medium bowl: Dice 1 small yellow onion, 3 medium celery stalks, and 1 medium green bell pepper (about 1 cup each); mince 3 garlic cloves.
Cut 1 package andouille sausage into 1/2-inch thick rounds. Cut 12 ounces boneless, skinless chicken thighs into bite-size pieces. Season the chicken with 1/2 teaspoon of the kosher salt and 1 tablespoon of the Creole seasoning.
Heat 1 tablespoon of the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. You’ll know the oil is hot enough when a sprinkle of water pops and crackles. Add the sausage in a single layer and cook until browned on the cut sides, 3 to 4 minutes per side. Using tongs, transfer the sausage to a plate.
Add the remaining 1 tablespoon canola oil to the drippings in the pot. Add the chicken and cook until browned, 2 to 3 minutes per side. Using tongs, transfer the chicken to the plate with the sausage.
Add the onion and garlic mixture, remaining Creole seasoning, and remaining 1 1/2 teaspoon kosher salt. Cook, scraping up the browned bits from the bottom of the pot and stirring occasionally, until the onions are translucent, about 2 minutes.
Add 2 cups white rice and cook, stirring frequently, until the rice is opaque and toast-y smelling, about 3 minutes.
Pour in 2 1/2 cups water or chicken broth and bring to a boil. Return the chicken and sausage and any accumulated juices to the pot and give everything one good stir to mix together. Cover, reduce the heat to low, and simmer undisturbed until the rice is cooked through, 20 to 30 minutes.
Give the mixture a gentle stir on top. Cover again, remove from the heat, and let sit for 10 minutes. If the rice is still too wet, take the lid off so the extra liquid evaporates. If the rice is a little dry, keep the lid on a little longer to give the rice more time to absorb the liquid.
Once rice is at desired consistency, fluff and serve. I like to garnish mine with the scallions and a few dashes of my favorite vinegar-based hot sauce.
