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.
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.