Dairy-Free Jambalaya with Andouille Sausage & Chicken

Instructions

1. 1Cut the about 680 g chicken thighs into 2.54 cm pieces. Cut the about 340 g Andouille sausage into 1.27 cm thick rounds. Dice the 1 large onion, 1 large bell pepper, and 2 stalks celery. Mince the 4 cloves garlic.
2. 2In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil (not listed, use what you have) over medium-high heat (about 205°C / 200°C). Add the seasoned chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. Do not overcrowd the pot; cook in batches if necessary.
3. 3Add the about 340 g Andouille sausage to the same pot. Cook over medium-high heat (204.4°C / 200°C) until browned and slightly crispy, about 4-5 minutes. Remove the sausage from the pot and set aside with the chicken.
4. 4Add the diced 1 large onion, 1 large bell pepper, and 2 stalks celery to the pot. Cook over medium heat (176.7°C / 175°C), stirring occasionally, until the vegetables have softened, about 5-7 minutes. You should see them become translucent.
5. 5Add the minced 4 cloves garlic, 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic.
6. 6Pour in the about 790 g crushed tomatoes and 4 cups chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a rolling boil over high heat (232.2°C / 230°C).
7. 7Add the 1.5 cups long-grain rice, the cooked chicken thighs, and the cooked Andouille sausage to the boiling liquid. Stir everything together. Once the liquid returns to a simmer, reduce the heat to low (93.33°C / 95°C), cover the pot tightly, and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during this time.
8. 8Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Fluff the jambalaya gently with a fork. Stir in the 1/4 cup chopped green onions and 1/4 cup chopped parsley just before serving.

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