Chicken and Smoked Sausage Jambalaya

Steps

1. 1

   Heat the oil in a large Dutch oven over medium-high heat. Brown the sausage, stirring occasionally, 4 to 5 minutes, then lift it out with a slotted spoon.

2. 2

   Toss the chicken with 1 teaspoon of the Cajun seasoning and brown it in the same pot, turning once, about 5 minutes. It does not need to be cooked through yet. Set it aside with the sausage.

3. 3

   Add the onion, bell pepper and celery and cook, scraping up the browned bits, until soft, 6 to 7 minutes. Stir in the garlic and remaining Cajun seasoning for 1 minute.

4. 4

   Stir in the rice to coat it in the fat, then add the tomatoes with their juices, the stock, bay leaves, chicken and sausage. Bring to a boil. Taste the liquid; most Cajun blends are salty, so add salt only if needed.

5. 5

   Cover, turn the heat to low and cook without lifting the lid until the rice is tender, the liquid is absorbed, and the chicken reaches 165°F, 20 to 25 minutes.

6. 6

   Let stand off the heat, covered, for 10 minutes. Remove the bay leaves, fluff with a fork, and top with green onions. Pass hot sauce at the table.