Spicy Cajun Chicken Jambalaya: A Flavorful One-Pot Classic

Jambalaya is a traditional Louisiana Creole dish of Spanish and French influence, typically consisting of meat and vegetables mixed with rice. The spicy Cajun chicken version packs a punch with bold flavors from smoked sausage and Creole spices. This one-pot wonder is perfect for feeding a crowd, or it can be portioned out for meal prep, ensuring a hearty and delicious meal anytime you need it.

Ingredients:

- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces- 12 oz smoked sausage, sliced into 1/4 inch rounds- 2 tbsp olive oil- 1 large onion, diced- 1 green bell pepper, diced- 1 red bell pepper, diced- 3 celery stalks, diced- 4 cloves garlic, minced- 1 (14.5 oz) can diced tomatoes, undrained- 2 cups long-grain white rice- 4 cups chicken broth- 2 tsp Creole seasoning- 1 tsp paprika- 1 tsp dried thyme- 1/2 tsp cayenne pepper (optional, for extra heat)- Salt and pepper to taste- 2 bay leaves- 3 green onions, sliced (for garnish)- Fresh parsley, chopped (for garnish)

Instructions:

1. **Cook the Chicken and Sausage:** - In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. - Add the chicken thighs and sausage slices, cooking until the chicken is browned and cooked through, about 5-7 minutes. Remove the meat and set aside.

2. **Sauté the Vegetables:** - In the same pot, add the diced onion, green bell pepper, red bell pepper, and celery. - Sauté until the vegetables are softened, about 5 minutes. - Add the minced garlic and cook for another minute until fragrant.

3. **Combine Ingredients:** - Pour in the diced tomatoes (with their juice) and stir to combine. - Add the rice, chicken broth, Creole seasoning, paprika, thyme, cayenne pepper (if using), bay leaves, and a pinch of salt and pepper. - Stir well to ensure all ingredients are evenly distributed.

4. **Cook the Jambalaya:** - Return the cooked chicken and sausage to the pot. - Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the rice is tender and has absorbed the liquid. - Stir occasionally to prevent the rice from sticking to the bottom of the pot.

5. **Finish and Serve:** - Remove the bay leaves from the pot and discard. - Taste the jambalaya and adjust the seasoning with additional salt and pepper if needed. - Garnish with sliced green onions and chopped parsley before serving.

Enjoy your flavorful and hearty Spicy Cajun Chicken Jambalaya, a true crowd-pleaser with its rich, complex flavors and satisfying textures!