Ingredients

• 2 cup Boneless, skinless chicken thighs, cut into 1-inch pieces
• 225 g Andouille sausage, sliced
• 30 ml Vegetable oil
• 1 unit Large yellow onion, chopped
• 2 unit Celery, chopped
• 1 unit Green bell pepper, chopped
• 3 unit Garlic, minced
• 1 unit Diced tomatoes (400g), undrained
• 1 cup Long-grain white rice
• 2 cup Chicken broth
• 1 tsp Dried thyme
• 0.5 tsp Smoked paprika
• 0.5 tsp Cayenne pepper (or to taste)
• 1 unit Bay leaf
• 0.5 cup Fresh parsley, chopped, for garnish
• 0.25 cup Green onions, sliced, for garnish
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1

   Brown Chicken and Sausage — Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside. Add sliced andouille sausage to the pot and cook until browned and some fat has rendered, about 5 minutes. Remove sausage and set aside.

2. 2

   Sauté Holy Trinity — Reduce heat to medium. Add chopped onion, celery, and green bell pepper to the pot. Sauté until softened, about 8-10 minutes, scraping up any browned bits from the bottom of the pot. Add minced garlic and cook for another 1 minute until fragrant.

3. 3

   Add Tomatoes, Seasonings, and Rice — Stir in the undrained diced tomatoes, dried thyme, smoked paprika, cayenne pepper, bay leaf, salt, and black pepper. Bring to a simmer. Add the long-grain white rice and stir to combine, ensuring the rice is coated with the tomato mixture.

4. 4

   Simmer Jambalaya — Pour in the chicken broth. Return the browned chicken and sausage to the pot. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes without stirring. After 20 minutes, remove from heat and let stand, covered, for another 10 minutes to allow the rice to fully absorb the liquid and steam.

5. 5

   Serve and Garnish — Fluff the jambalaya gently with a fork, removing the bay leaf. Garnish with fresh chopped parsley and sliced green onions before serving hot. Serve as a complete meal.