Traditional Louisiana Jambalaya

Traditional Louisiana Jambalaya (Serves 6 - 8 people)

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

• 2 pounds andouille sausage, sliced into rounds

• 2 large onions, chopped

• 2 green bell peppers, chopped

• 2 red bell peppers, chopped

• 6 celery stalks, chopped

• 6 garlic cloves, minced

• 4 cups long-grain white rice

• 8 cups chicken broth

• 2 cans (14.5 oz each) diced tomatoes, drained

• 2 tablespoons tomato paste

• 4 bay leaves

• 2 teaspoons dried thyme

• 2 teaspoons paprika

• 1 teaspoon cayenne pepper

• Salt and freshly ground black pepper

• Vegetable oil for cooking

Instructions:

1. Season the chicken pieces with salt, black pepper, and cayenne pepper.

2. In a large, heavy-bottomed pot or Dutch oven, heat 4 tablespoons of vegetable oil over medium-high heat. Once hot, add the chicken and brown on all sides. Remove the chicken from the pot and set aside.

3. Add the andouille sausage to the pot and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.

4. Add the onion, bell peppers, and celery to the pot and sauté until they start to soften, about 5 minutes.

5. Add the garlic and sauté for another minute.

6. Add the rice to the pot and stir to coat with the vegetables. Cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted.

7. Add the chicken broth, diced tomatoes, tomato paste, bay leaves, thyme, paprika, cayenne pepper, and a pinch of salt and black pepper to the pot. Stir everything together.

8. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the rice is cooked and the liquid has been absorbed.

9. Remove the pot from the heat and let it sit, covered, for 10 minutes.

10. Remove the bay leaves and stir in the reserved chicken and andouille sausage.