Tasty Jambalaya Recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 teaspoons cayenne pepper
• 3/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon freshly ground white pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground mustard
• Pinch celery salt
• 2 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1/3 cup vegetable oil
• 1 tablespoon unsalted butter
• 2 large yellow onions, medium dice
• 12 ounces andouille sausage, medium dice
• 4 ounces tasso or smoked ham, medium dice
• 2 large green bell peppers, cored, seeded, and medium dice
• 3 medium celery stalks, medium dice
• 1 jalapeño, cored, seeded, and finely chopped
• 3 medium garlic cloves, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• 1 (14.5-ounce) can tomato sauce or crushed tomatoes
• 1 tablespoon tomato paste
• 2 cups long-grain white rice
• 2 bay leaves
• 2 medium scallions, thinly sliced (white and light green parts only)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a small bowl, mix the cayenne, paprika, garlic powder, onion powder, black pepper, white pepper, 1/2 teaspoon kosher salt, cumin, oregano, thyme, coriander, ground mustard and celery salt. Pat the chicken dry and toss it with half of the spice mix. Refrigerate for 30 minutes.

2. Heat the vegetable oil in a large heavy Dutch oven over medium-high heat. Brown the chicken in batches for about 8 minutes total, then transfer to a plate.

3. Add the andouille and tasso or ham to the pot and cook for about 8 minutes, until the sausage is browned and reaches 160°F (71°C). Transfer to the plate with the chicken.

4. Reduce heat to medium. Add the butter, onions, green bell peppers and celery and cook for about 10 minutes, until soft. Add the jalapeño and garlic and cook 2 minutes.

5. Stir in the remaining spice mix, the 1 teaspoon kosher salt, the tomato paste and the tomato sauce or crushed tomatoes. Cook for 3 minutes, then stir in the bay leaves and rice.

6. Add enough water to cover the rice and vegetables by about 1 inch. Return the chicken and sausage with their juices to the pot and bring to a boil.

7. Reduce heat to low, cover and simmer for about 45 minutes, stirring occasionally, until the rice is tender and the chicken reaches 165°F (74°C) in the thickest part.

8. Remove from heat and let stand covered for 10 minutes. Remove the bay leaves, fluff the rice and season with more kosher salt as needed.

9. Garnish with the sliced scallions and serve.