Creole Jambalaya

Ingredients

• 1 lb andouille sausage, sliced into 1/4-inch rounds
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb large raw shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, diced
• 5 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with juices
• 2 tbsp tomato paste
• 2 cups long-grain white rice, uncooked
• 3 cups chicken broth, low sodium
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 bay leaves
• 3 green onions, thinly sliced, for garnish
• 2 tbsp fresh flat-leaf parsley, chopped, for garnish
• 1 tsp hot sauce, such as Crystal or Tabasco, plus more to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat. Add the andouille sausage slices in a single layer and sear for 3 to 4 minutes, turning once, until browned on both sides. Remove the sausage with a slotted spoon and set aside.
2. Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Add the remaining 1 tbsp vegetable oil to the pot and increase heat to high. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until browned on all sides. Remove the chicken and set aside with the sausage.
3. Reduce the heat to medium. Add the diced onion, green bell pepper, and celery to the pot. Cook, stirring frequently and scraping up any browned bits from the bottom, for 6 to 7 minutes until the vegetables are softened and the onion is translucent.
4. Add the minced garlic and tomato paste to the vegetables and stir constantly for 1 to 2 minutes until the garlic is fragrant and the tomato paste has darkened slightly.
5. Add the smoked paprika, dried thyme, dried oregano, cayenne pepper, garlic powder, onion powder, remaining salt, and black pepper. Stir well to coat the vegetables in the spices and cook for 1 minute.
6. Pour in the diced tomatoes with their juices, chicken broth, and hot sauce. Stir everything together and bring the mixture to a boil over high heat.
7. Return the browned sausage and chicken to the pot. Add the uncooked rice and bay leaves. Stir once to distribute everything evenly, then bring back to a boil.
8. Reduce heat to low, cover the pot tightly with a lid, and cook for 20 to 25 minutes, without lifting the lid, until the rice has absorbed the liquid and is fully cooked. Check at 20 minutes — the rice should be tender and the liquid absorbed.
9. Remove the lid and nestle the raw shrimp into the rice, pushing them slightly below the surface. Replace the lid and cook on low for an additional 5 to 7 minutes until the shrimp are pink, curled, and cooked through.
10. Remove and discard the bay leaves. Gently fluff and fold the jambalaya with a large spoon. Taste and adjust seasoning with additional salt, black pepper, or hot sauce as needed. Serve immediately in deep bowls garnished with sliced green onions and chopped fresh parsley.