Oven Baked Cajun Chicken and Sausage Jambalaya

We like spicy down here, but we like flavor with some kick even better! Save the hot pepper sauce for the table. If you lean milder, any nicely seasoned smoked sausage you love will work. I personally favor thighs for their flavor and ability to retain moisture, or at least a mixed cut up chicken.I prefer the oven baked texture, so for my method I do not cook the rice all the way through. When the stock comes to a boil, you'll add in the rice, bring it back to a boil, add the meats, dot with butter, stir, cover and transfer to the oven.

3 tablespoons of butter

2 tablespoons of olive oil

2 pounds of bone-in chicken, white, dark or mixed

1 pound of mild andouille or smoked sausage

Kosher salt & freshly cracked black pepper

1 tablespoon of canola or olive oil

1 large onion, chopped

1 tablespoon of minced garlic

1 teaspoon of dried thyme

1 teaspoon of dried basil

½ teaspoon freshly ground black pepper

½ teaspoon white pepper

½ to 1 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste

2 quarts (8 cups) of chicken stock

4 cups of raw long grain rice

3 to 4 tablespoons of butter, cut into chunks (can omit if using dark or mixed chicken)

Chopped parsley, to garnish

Hot pepper sauce, for the table

Directions at deepsouthdish.com

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