1 pound skinless and boneless chicken thighs cut into 1/2 inch pieces
1 (12 ounce) pack smoked sausage, sliced
1 garlic clove, minced
1 small onion, chopped
2 celery stalks/ribs
3 sweet peppers, diced (yellow, red, orange)
1 (14.5 ounce) can fire roasted diced tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon oregano
1 teaspoon crushed red pepper
2 teaspoons smoked paprika
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 cup uncooked rice
2 and 1/2 cups chicken broth
Heat the oil in a large dutch oven or heavy bottom pot over medium heat. Season the chicken and sausage with half of the creole seasoning.
Brown the chicken in the hot oil for 5-7 minutes minutes on each side. Remove the chicken with a slotted spoon and set aside. Brown the sausage in the same oil until nicely browned and removed with a slotted spoon and set aside.
Add the garlic, onions, celery and peppers to the pot and saute until they are soft and translucent. About a minute.
Add in the tomatoes, salt, pepper, oregano, crushed red pepper, smoked paprika, the remaining creole seasoning, hot pepper sauce, and Worcestershire sauce. Add in the chicken and sausage, cook for 5-7 minutes while stirring.
Add in the uncooked rice and chicken broth, bring to a boil, and reduce the heat to low-medium. Cover the pot and allow it to simmer for 20-25 minutes.
Feel free to add more creole seasoning or adjust the heat with the addition of cayenne pepper. Serve immediately.
Keywords: Jambalaya, Chicken and sausage Jambalaya