Yields6 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
Ingredients
2tbspcanola oil
salt and freshly ground black pepper to taste
3skin-on, bone-in chicken thighs
1(14.5 ounce can) whole peeled tomatoes
4cupschicken stock, or as needed
2celery, diced
1large yellow onion, diced
1green bell pepper - cored, seeded, and diced
2tspcayenne pepper
2bay leaves
4garlic cloves, minced
2cupschopped tasso or ham steak
1lbandouille sausage, sliced 1/4-inch thick
2cupslong grain rice
1bunch scallions, thinly sliced
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Add canola oil to a large Dutch oven set over medium heat. Salt and pepper chicken liberally and sear on both sides until golden brown, about 5 minutes per side. Remove from Dutch oven.
3
Open canned tomatoes and strain liquid into a 4-cup measuring cup. Pour in enough chicken stock to total 4 cups; set aside. Roughly chop tomatoes.
4
Add celery, onion, bell pepper (the trinity), chopped tomatoes, cayenne, bay leaves, and garlic to the Dutch oven and stir until combined on medium heat. Mix in stock with tomato juice, seared chicken, tasso, andouille, and rice. Bring this to a nice simmer. Cover the pot.
5
Bake in the preheated oven for 30 minutes. Remove the pot from the oven and continue to let jambalaya steam for an additional 5 minutes.
6
Garnish with scallions and a few dashes of hot sauce when ready to serve.
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Ingredients
Ingredients
2tbspcanola oil
salt and freshly ground black pepper to taste
3skin-on, bone-in chicken thighs
1(14.5 ounce can) whole peeled tomatoes
4cupschicken stock, or as needed
2celery, diced
1large yellow onion, diced
1green bell pepper - cored, seeded, and diced
2tspcayenne pepper
2bay leaves
4garlic cloves, minced
2cupschopped tasso or ham steak
1lbandouille sausage, sliced 1/4-inch thick
2cupslong grain rice
1bunch scallions, thinly sliced
Directions
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Add canola oil to a large Dutch oven set over medium heat. Salt and pepper chicken liberally and sear on both sides until golden brown, about 5 minutes per side. Remove from Dutch oven.
3
Open canned tomatoes and strain liquid into a 4-cup measuring cup. Pour in enough chicken stock to total 4 cups; set aside. Roughly chop tomatoes.
4
Add celery, onion, bell pepper (the trinity), chopped tomatoes, cayenne, bay leaves, and garlic to the Dutch oven and stir until combined on medium heat. Mix in stock with tomato juice, seared chicken, tasso, andouille, and rice. Bring this to a nice simmer. Cover the pot.
5
Bake in the preheated oven for 30 minutes. Remove the pot from the oven and continue to let jambalaya steam for an additional 5 minutes.
6
Garnish with scallions and a few dashes of hot sauce when ready to serve.
