Cajun Jambalaya

foodnetwork.com

DrunkBOSS

subheading: Creole Seasoning:

3 tablespoons kosher salt

2 tablespoons black pepper

1 tablespoon cayenne pepper

1 tablespoon garlic powder or granulated garlic

1 tablespoon onion powder or granulated onion

1 tablespoon sweet paprika

1 tablespoon white pepper

1 ½ teaspoons ground cumin

subheading: Jambalaya:

¼ cup canola oil

6 boneless, skinless chicken thighs, chopped into 1-inch pieces

24 ounces smoked beef sausage, cut into ¼-inch-thick slices

3 stalks celery, chopped

1 medium Spanish or white onion, chopped

1 bell pepper, chopped

6 cloves garlic, finely chopped

1 bay leaf

1 teaspoon cayenne pepper

1 teaspoon dried thyme

2 cups parboiled long-grain brown rice

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

4 cups low-sodium chicken stock

2 bunches green onions (6 to 8 bulbs), sliced (about 1 ½ cups)

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