Jambalaya

Instructions

1. 1

   Brown the Meats: In a large heavy-bottomed Dutch oven, heat 1 tbsp of oil over medium-high heat. Add the sliced sausage and brown for 5 minutes. Add the diced chicken thighs and cook until browned on all sides.

2. 2

   Sauté the Holy Trinity: Add the diced onion, bell pepper, and celery to the pot. Sauté for 5-7 minutes until the vegetables soften. Add the minced garlic and cook for 1 minute until fragrant.

3. 3

   Toast the Rice: Stir in the uncooked long-grain rice, Creole seasoning, thyme, and paprika. Cook for 2 minutes, stirring constantly, to toast the rice slightly and bloom the spices.

4. 4

   Simmer: Pour in the diced tomatoes (with their juices) and the chicken broth. Scrape the bottom of the pot to release any browned bits. Bring the mixture to a rolling boil.

5. 5

   Cook the Rice: Reduce the heat to low, cover the pot tightly, and let simmer for 25 minutes. Do not lift the lid during this time, or the steam will escape and the rice won't cook properly.

6. 6

   Add the Shrimp: After 25 minutes, remove the lid, quickly scatter the raw shrimp over the top of the rice, and replace the lid. Turn off the heat and let the pot sit undisturbed for 10 minutes. The residual heat will perfectly cook the shrimp. Fluff with a fork and serve.