Authentic Jambalaya

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Ramonadeb

2 Tbsp canola oil

6 chicken thighs (cook whole and then dice)

24 oz andouille sausage, cut into ¼-inch-thick slices

1 tbsp browning or roux

3 stalks celery, chopped

1 white onion, chopped

1 bell pepper, chopped

6 cloves garlic, finely chopped

2 tbsp @crystal.hot.sauce Hot Sauce

1 bay leaf

1 tsp cayenne pepper

1 tsp dried thyme

2 cups long-grain white rice

2 tbsp @crystal.hot.sauce worcestershire sauce

4 cups low-sodium chicken stock

2 bunches green onions, sliced thin

subheading: Cooking:

Heat 2 tablespoons oil in a 5-quart Dutch oven over medium heat

Season chicken thighs heavily with your favorite cajun rub

Add the chicken to the pot and cook for 3 minutes per side, until a good char has developed (no worry to cook it all the way through)

Remove the chicken and add in smoked andoullie sausage

Add 1 tbsp browning or roux and cook about 5 minutes. Stir often so the browning doesn’t burn but, it will get dark and add caramelization/flavor to the pot

Remove sausage from the pan and the bottom of the pot should be covered with browned bits.

Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes.

Add garlic, 2 tbsp @crystal.hot.sauce, bay leaf, cayenne and thyme (if you don’t like spicy, omit the cayenne) and stir for 2 to 3 minutes

Add the rice and stir once or twice to coat. Stir in the Worcestershire sauce, cooked chicken and sausage

Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer.

Cook until the liquid is reduced, and you see little holes on the top, about 25 to 30 minutes.

Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes.

Taste and adjust the seasoning. Garnish with the remaining green onions and enjoy!

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