Jambalaya

Instructions

Creole Seasoning

1. Mix the garlic powder, onion powder, paprika, ground white pepper, and cayenne in a small bowl. Stir to combine.

Jambalaya

1. Thinly slice scallions and set aside for garnish.
2. Dice onion, celery, and green pepper.
3. Mince garlic cloves.
4. Cut andouille sausage into ½-inch thick slices.
5. Cut chicken thighs into bite-sized pieces.
6. Season chicken with ½ teaspoon salt and 1 tbsp Creole seasoning.
7. Heat 1 tbsp canola oil in a large pot or Dutch oven over medium-high heat.
8. Add sausage in a single layer and cook until browned on both sides (3-4 minutes per side). Transfer sausage to plate.
9. Add the remaining 1 tbsp canola oil to the drippings in the pot. Add chicken and cook until browned (3-4 minutes per side). Transfer chicken to plate.
10. Add the onion and garlic, remaining Creole seasoning and 1½ tsp salt. Cook, stirring occasionally, until the onions are translucent (about 2-3 minutes).
11. Add the rice and cook, stirring frequently, until the rice is opaque and toasty smelling (about 3-4 minutes).
12. Pour chicken stock into pot and bring to a boil. Add chicken and sausage and stir. Cover the pot and reduce heat to low, and simmer undisturbed until the rice is cooked through (25-30 minutes).
13. Gently stir, cover again, remove from heat and let sit for 10 minutes.
14. Flufff rice and serve with scallions and hot sauce.