SoCo: Jambalaya

I've been craving jambalaya for weeks (probably because I haven't eaten rice in a while). Anyway, I found a few recipes and combined them to create this one. It cam out delicious. Try it!

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

1 tablespoon unsalted butter

1 large yellow onions, diced

12 ounces andouille sausage, diced

1 large green bell peppers, cored, seeded, and diced

3 medium celery stalks, diced

3 tablespoons of Cajun or creole seasoning

3 medium garlic cloves, finely chopped

1 teaspoon kosher salt, plus more as needed

1 (14.5-ounce) can petite diced tomatoes

2 tablespoon tomato paste

2 cups long-grain white rice

1 box (32-ounce) low-sodium chicken stock or broth

2 bay leaves

2 medium scallions, thinly sliced

Instructions:

1. Heat a quarter size amount of the oil in a heavy-bottomed pot or large Dutch oven over medium-high heat until shimmering. Season the chicken with one tablespoon of the cajun or creole seasoning. Place about half of the chicken pieces in the pot and cook, stirring rarely, until browned all over, about 5 to 6 minutes. (If your pot is large enough to cook it all at once without crowding, do so). Remove to a large bowl and brown the remaining chicken in 1 more batch; set aside.

2. Add the butter and melt over medium heat. Add the onions, scrape the bottom of the pot with a wooden spoon to release any browned bits, and cook, stirring occasionally, until the onions just begin to brown, about 6 minutes.

3. Add the sausage and cook until the meat is browned and the onions are very tender, about 10 minutes.

4. Add the bell peppers, celery, garlic, measured salt, and remaining cajun or creole seasoning. Cook, scraping the bottom of the pot occasionally, until the bell peppers have softened, about 10 minutes.

Stir in tomato paste until fragrant. Add the reserved chicken and any accumulated juices and the tomatoes.

5. Add stock or broth, rice, and bay leaves, stir to combine, and bring to a boil. Cover and reduce heat. Simmer until all liquid is absorbed. Stir occasionally making sure the rice doesn't stick to the bottom of the pot. Taste the liquid and season with salt if needed; the liquid will give your rice all the flavor it needs. I added cayenne pepper here too. 

6. Remove and discard the bay leaves.  Sprinkle with the scallions and serve.