Recipes - Cajun Jambalaya

Servings: 4

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon Spice Krewe Bayou Blend seasoning
2 teaspoons neutral oil, such as canola
12 ounces andouille or smoked sausage, cut into 1/4-inch thick slices
1 cup diced yellow onion
1 cup diced green bell pepper
1/2 cup diced celery
4 large cloves garlic, minced
2 cups long-grain white rice, rinsed until water runs clear and drained
2 teaspoons Worcestershire sauce
2 dried bay leaves
3 cups low-sodium chicken broth
4 medium scallions, thinly sliced
Tabasco sauce, for serving

Gather the ingredients.
In a medium bowl, combine chicken thighs with 1/2 tablespoon of the Spice Krewe seasoning and toss to coat.
Heat the oil in a heavy-duty pot on medium-high.
Add the chicken and brown on all sides, 8 to 10 minutes. Transfer to a plate and set aside.
Add the sausage to the pot and cook until browned and the fat renders, about 5 minutes. Transfer to the same plate as the chicken.
Add the onion, bell pepper, and celery to the pot. Sauté over medium heat until tender and translucent, 5 to 6 minutes.
Add the garlic, rice, Worcestershire, bay leaves, chicken broth, and the remaining 1/2 tablespoon Spice Krewe seasoning.
Add the chicken and sausage back to the pot. Stir to combine.
Bring to a boil on high heat.

Reduce heat to low and simmer, covered, until the rice is fully cooked and you can fluff the rice with a fork, about 30 minutes. If the rice is still too wet, cook uncovered for another 5 to 10 minutes to evaporate excess moisture.
Serve garnished with the scallions and the hot sauce on the side.

Note: Store leftovers covered in the fridge for up to 5 days. To reheat, microwave for 60 to 90 seconds until warmed through.