Chicken and Sausage Jambalaya

This one-pot rice dish is great for using up leftovers, so it’s a go-to for home cooks.

Ingredients

• 4 strips bacon, finely diced
• 1 1/4 pounds chicken thighs, rinsed and cut into 1-inch pieces
• 1/2 pounds andouille sausages, cut into 1/4-inch rounds
• 1 1/2 cups uncooked long-grain white rice
• 1 1/2 cups finely diced white onions
• 3/4 cups finely diced celery
• 3/4 cups finely diced green bell peppers
• 4 cloves garlic, minced
• 14 oz diced tomatoes (and juices)
• 2 1/2 cups chicken stock
• 2 tbsp peanut oil
• 1 tsp hot sauce
• 1 tsp Worcestershire sauce
• 1/2 tsp cayenne pepper
• 2 tsp Creole seasoning
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/4 cup minced flat-leaf parsley, for garnish
• 1/2 cup thinly sliced scallions, for garnish

Directions

1. In a heavy, 7-8 quart pot over medium heat, fry the bacon until crisp and bubbling. Using a colander set over a bowl, strain the fat from the bacon and set aside. Let the bacon dry on paper towels.
2. Pat the chicken dry and season with salt and pepper, and half of the Creole seasoning.
3. Heat the reserved bacon fat and peanut oil in the pot over medium-high heat. Brown the chicken parts on all sides, then remove and place on a paper-towel lined dish.
4. Add the sausage to the hot oil, adding more oil if needed, and sauté for 2 minutes. In the following order, add the onions, celery, bell pepper, garlic, and the rest of the salt, pepper, and Creole seasoning. Cook until the vegetables become soft and translucent, for about 5 minutes, scraping the bottom of the pan as you go.
5. Add the Worcestershire sauce, hot sauce, and cayenne pepper, and cook for 1 more minute. Add the tomatoes and their juice and cook until the mixture will part and come together slowly when drawing a wooden spoon through it. This should take 20 to 30 minutes.
6. Add the chicken and bacon back to the pot, followed by the rice, stirring until the rice is fully coated.
7. Add the chicken stock, stir, and bring to a boil on high heat.
8. Stir once more, reduce the heat to low, cover the pot, and cook for 20 minutes. Afterwards, remove from heat, leave covered, and let sit for 15 minutes.
9. Uncover and stir. Fold in the parsley and scallions, then serve. Cornbread, collard greens, and corn on the cob are all common sides to serve with.