Jambalaya Recipes

Ingredients

• 🍗1lb Chicken thighs
• 🧂2 tbsp Unsalted butter
• •1 lb Smoked sausage
• 🧅1 Onion chopped
• 🧂2 Bell pepper
• 🥣2 stocks Celery
• •2 Bay leaves
• 🧂1 tsp Salt
• 🧂1/2 tsp Black pepper
• •1/4 tsp Cayenne
• •1/4 tsp Thyme dried
• •1 tsp Tony’s
• 🍗4 cups Chicken stock
• •1 tbsp Hot sauce
• •2 cups Long grain rice

Instructions

1. 1Heat 1.5 tbsp oil in large stockpot over medium heat. Add chicken thighs to skillet, smooth side down; cook for 5 minutes or until you can easily flip over thechicken. Flip and continue to cook for 6-7 more minutes or until no longer pink.
2. 2Melt butter in a large stockpot or dutch oven set over medium-high heat. Brown sausage on both sides.
3. 3Stir in onions, green pepper, celery, white parts of green onions, and garlic. Stir occasionally and cook about 5 minutes or until clear.
4. 4Add salt, pepper, cayenne, thyme, Tony Chachere Creole Seasoning, and bay leaf. Stir 2 minutes.
5. 5Pour in chicken stock and stir to combine. Stir in pepper sauce or red pepper flakes.
6. 6Bring to a boil then reduce heat to a simmer. I reduced heat to a level 2/3 on the stovetop.
7. 7Cook uncovered until liquid is reduced by 1/3 or about 1 hour.
8. 8Bring jambalaya to a boil. Stir in 2 cups uncooked rice then reduce heat to medium. Stirring occasionally, cook 15-25 minutes, or until rice is done. *NOTE* If rice is not done and liquid is gone, stir in 1/4 cup water at a time.
9. 9Stir in remaining green onions. Serve with hot sauce if desired.