Jambalaya with Chicken, Sausage, and Ham

Ingredients

• about 680 g Chicken Thighs (boneless, skinless)
• about 340 g Andouille Sausage (soy-free)
• about 225 g Ham (diced)
• 2 cups Long-Grain Rice
• 2 cups Onion (diced)
• 2 cups Bell Pepper (diced)
• 1.5 cups Celery (diced)
• 5 cloves Garlic (minced)
• 6 cups Chicken Broth
• 1 can (14.5 oz) Diced Tomatoes
• 2 tablespoons Tomato Paste
• 2.5 tablespoons Cajun Seasoning
• 2 leaves Bay Leaves
• 1 teaspoon Hot Sauce
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken thighs into 2.54 cm pieces. Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the browned chicken from the pot and set it aside on a plate.
2. 2Add the about 340 g of andouille sausage and the about 225 g of ham to the same pot. Cook over medium-high heat (204.4°C / 200°C), stirring, until both are browned, about 5-7 minutes. Do not drain the fat.
3. 3Add the 2 cups of diced onion, 2 cups of diced bell pepper, and 1.5 cups of diced celery to the pot. Cook over medium heat (176.7°C / 175°C), stirring frequently, until the vegetables are softened, about 5-7 minutes. Add the 5 cloves of minced garlic and cook for 1 minute more, until fragrant.
4. 4Stir in the 2 cups of long-grain rice, 1 can (about 410 g) of diced tomatoes (undrained), 2 tablespoons of tomato paste, 2.5 tablespoons of Cajun seasoning, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of hot sauce, and 2 bay leaves. Cook, stirring constantly, for 2 minutes to toast the rice and combine the ingredients.
5. 5Pour in the 6 cups of chicken broth. Increase the heat to high and bring the liquid to a rolling boil.
6. 6Return the cooked chicken pieces to the pot. Stir everything together. Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot tightly, and let it simmer for 25-30 minutes. The rice is cooked when it is tender and all the liquid has been absorbed.
7. 7Remove the pot from the heat and let it stand, covered, for 10 minutes. This allows the rice to finish steaming and become fluffy. Remove and discard the 2 bay leaves before serving.

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