Creole Chicken Thighs Jambalaya with Bell Pepper & Celery

Ingredients

• 1 lb Chicken Thighs, cut into bite-size pieces
• 6 oz andouille sausage, sliced
• 1½ cups long-grain rice
• 1 onion, diced
• 1 Bell Pepper, diced
• 2 stalks Celery, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2½ cups chicken stock
• 2 tsp Creole seasoning
• 2 bay leaves
• 2 tbsp neutral oil
• 3 scallions, sliced
• Hot sauce, to serve

Method

1. Brown the andouille in the oil until its edges frizzle, then sear the Chicken Thighs in the rendered fat until golden. Set both aside.
2. Soften the onion, Bell Pepper, and Celery in the same pot, scraping the browned crust into them, 5–6 minutes. Add the garlic and Creole seasoning for a fragrant final minute.
3. Stir in the rice to coat, then the tomatoes, stock, bay leaves, and all the meat. Bring to a boil.
4. Cover, drop to low, and cook 22–25 minutes without peeking — steam is doing quiet, important work under that lid.
5. Rest 5 minutes, fish out the bay leaves, fluff, and finish with scallions and a lash of hot sauce.