Jambalaya

1. 1
   prep · ~10 min

   Prep the ingredients.

   1.Cut chicken thigh into bite-sized pieces.

   2.Slice andouille sausage into rounds.

   3.Peel and devein shrimp.

   4.Dice the onion, green bell pepper, and celery.

   5.Mince the garlic cloves and dice the tomatoes.

   6.Rinse the rice under cold water and drain well.
2. 2
   saute · ~8 min

   Brown the chicken and sausage.

   1.Heat oil in a Dutch oven over medium-high heat until shimmering.

   2.Add chicken pieces and cook until browned on all sides (4-5 min). Remove to a plate.

   3.Add sausage rounds to the pot and sear until edges are crispy (3 min). Remove to the plate.

   TIPDon't crowd the pot; brown in batches for deeper flavor.
3. 3
   saute · ~7 min

   Cook the holy trinity and aromatics.

   1.In the same pot, add onion, green bell pepper, and celery. Sauté until softened (5 min).

   2.Stir in garlic and cook until fragrant (30 sec).

   3.Add tomato paste and stir constantly for 1 minute to deepen its color.
4. 4
   simmer · ~25 min

   Simmer the rice.

   1.Add diced tomatoes, bay leaves, cayenne, smoked paprika, thyme, oregano, salt, and pepper. Stir well.

   2.Pour in chicken stock and return the browned chicken and sausage to the pot.

   3.Stir in the rinsed rice, bring to a boil, then cover with a tight-fitting lid.

   4.Reduce heat to low and simmer gently for 25 minutes. Do not lift the lid.

   TIPResist the urge to stir — it keeps the rice from getting gummy.
5. 5
   mix · ~10 min

   Cook the shrimp.

   1.Remove the lid and quickly nestle the shrimp into the rice.

   2.Cover again and cook until shrimp are pink and opaque (4-5 min).

   3.Turn off the heat and let it sit, covered, for 5 minutes.
6. 6
   garnish · ~2 min

   Fluff, garnish, and serve.

   1.Remove bay leaves.

   2.Gently fluff the jambalaya with a fork.

   3.Sprinkle sliced green onions and fresh parsley on top. Serve hot.

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