Cajun-Style Chicken and Sausage Jambalaya

finecooking.com

Zytigg

1 2-½- to 3-lb. chicken, giblets removed

Kosher salt and freshly ground black pepper

1 large yellow onion, finely chopped (about 2 cups), trimmings reserved

3 medium stalks celery, finely chopped (about 1 cup), trimmings reserved

1 Tbs. canola oil

½ lb. fresh chaurice (or Mexican chorizo or other spicy fresh pork or beef sausage), casings removed

½ lb. andouille (or kielbasa or other smoked sausage), casings removed, halved lengthwise and sliced crosswise ¼ inch thick

¼ lb. tasso (or ham), cut into ¼-inch dice

1 medium green bell pepper, stemmed, seeded, and finely chopped (about 1 cup)

1 tsp. creole seasoning, preferably Tony Chachere’s Original Creole Seasoning

3 cups long-grain white rice

3 medium cloves garlic, minced

2 tsp. chopped fresh thyme

1 dried bay leaf

½ cup thinly sliced scallions

Hot sauce, preferably Crystal (optional)

Directions at finecooking.com

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