Chicken and Andouille Sausage Jambalaya

Ingredients

• 1.5 lbs Chicken thighs
• 1 lb Andouille sausage
• 1 large Onion
• 1 large Bell pepper
• 2 stalks Celery
• 4 cloves Garlic
• 2 cups Long-grain rice
• 4 cups Chicken broth
• 1 14.5 oz can Diced tomatoes
• 2 tablespoons Cajun seasoning
• 1 Bay leaf
• 2 tablespoons Olive oil
• 1/4 cup Green onions

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 400°F/200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the 1.5 lbs of chicken thighs. Sear the chicken for 3-4 minutes per side, until nicely browned. Remove the chicken from the pot and set it aside on a plate.
2. 2Add the 1 lb of andouille sausage to the same pot. Cook the sausage for 3-5 minutes, turning occasionally, until it is browned on all sides. Remove the sausage from the pot and place it on the plate with the chicken.
3. 3Add the 1 large onion, 1 large bell pepper, and 2 stalks of celery to the pot. Cook, stirring often, for 5-7 minutes, until the vegetables have softened. Add the 4 cloves of garlic and cook for 1 minute more, until fragrant.
4. 4Stir in the 2 cups of long-grain rice and cook for 1 minute, stirring constantly, to lightly toast the grains. Pour in the 4 cups of chicken broth, add the 14.5 oz can of diced tomatoes (undrained), 2 tablespoons of Cajun seasoning, and 1 bay leaf. Stir everything together and bring the liquid to a rolling boil.
5. 5Return the browned 1.5 lbs of chicken thighs and 1 lb of andouille sausage to the pot. Stir to submerge them in the liquid. Once the liquid returns to a gentle boil, reduce the heat to low (about 200°F/95°C), cover the pot tightly, and let it simmer for 20-25 minutes. The rice should be tender and most of the liquid should be absorbed.
6. 6Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Remove and discard the 1 bay leaf. Stir in the 1/4 cup of green onions just before serving.

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