Ultimate Jambalaya

From a YouTube video Watch the original

Ingredients

• Holy Trinity (onion, bell pepper, celery)
• Jalapeno (optional)
• Boneless, skinless chicken thighs
• Andouille sausage
• Long grain white rice
• Butter
• Avocado oil or olive oil
• AP seasoning, Lemon Bay seasoning, hot AP seasoning (or your favorite Cajun or Creole seasoning)
• Chicken broth or chicken stock
• Garlic
• Tomato paste
• Fresh herbs (Rosemary and Thyme)
• Louisiana hot sauce
• Chicken bouillon powder
• Worcestershire sauce
• Smoked paprika
• Green onion

Instructions

1. Wash 2 cups of long grain white rice until water runs clear.
2. Cut boneless, skinless chicken thighs into bite-sized pieces, season with AP seasoning, Lemon Bay seasoning, and hot AP seasoning.
3. Brown diced Andouille sausage in a skillet, then remove.
4. Brown chicken thighs in the same skillet with butter.
5. Add Holy Trinity (onion, bell pepper, celery) and jalapeno to the skillet, cook until softened.
6. Add garlic, tomato paste, fresh herbs, Louisiana hot sauce, chicken bouillon powder, and Worcestershire sauce to the skillet.
7. Toast the rice in the skillet for a couple of minutes, then add chicken broth and bring to a boil.
8. Reduce heat to a simmer, cover, and cook for about 15 minutes or until rice is mostly cooked.
9. Add back the Andouille sausage and chicken, cook until chicken is fully cooked.
10. Season to taste with smoked paprika and additional seasoning.
11. Add diced green onion, remove bay leaves, and cook for another 2-3 minutes.
12. Serve and enjoy your delicious jambalaya!

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