Creole-Style Jambalaya

If it’s not made in one pot or one pan this week, I don’t want it. 😏
Jambalaya is a Louisiana favorite.  It’s often served as a served as a side dish or a meal of its own. What makes this creole-style jambalaya? I’m glad you asked. It’s the tomatoes. I love the flavor of it along with the reddish tint that it gives the rice. Also, anybody who really cooks knows that chicken thighs have all the flavors. 

Ingredients

• 1 pound Manda’s sausage, sliced
• 1 pound skinless, boneless chicken thighs, diced into small pieces
• 2 tablespoons Olive oil
• 2 small white onions, diced
• 2 celery stalks, diced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 2 tablespoons of tomato paste
• 2 tablespoons of garlic paste
• 2-3 bay leaves
• 2 sprigs of fresh thyme
• Garlic Powder, to taste
• Onion Powder, to taste
• Smoked Paprika, to taste
• Badia Complete Seasoning, to taste 
• Chef Paul Prudhomme Magic Seasoning, to taste
• Badia Adobo with Complete Seasoning, to taste 
• 8 oz can, diced tomatoes
• Fresh parsley, to taste
• 2-3 green onions, chopped 
• 2 (10-oz.) cans diced tomatoes and green chiles, drained
• 4 cups chicken broth
• 2 cups uncooked long-grain rice
  

Directions
1.  In large, heavy bottom pot, on medium-high heat, add olive oil and seasoned chicken thighs.
2.  Stir and turn chicken thighs a until brown.
3.  Remove chicken and set aside.
4. Add sausage and cook thoroughly.
5.  Remove and set aside.
6.  In the same pot that you cooked the meats, add onions, bell peppers and celery and cook until softened.
7. Stir in garlic paste and tomato paste.
8. Add chicken broth, rice, bay leaves and thyme, tomatoes and bring to a boil.
9. Season to taste with dry seasonings.
10. Reduce heat to low-medium and allow to cook about 20 minutes or until rice is tender. (Remove the bay leaves and thyme)
11. Garnish with green onions and parsley.