Chicken Sausage Jambalaya Directions

• Season the chicken. Place the bite-sized chicken thighs in a bowl and season with 2 teaspoons of Gonaïves Spice Blend. Toss well to coat and let it rest for about 10–15 minutes while you prepare the remaining ingredients. The longer the better.

  Brown the sausage. Heat the neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced smoked beef sausage and cook for 3–4 minutes, stirring occasionally, until browned. Transfer the sausage to a plate and set aside.

  Cook the chicken. In the same pot, add the seasoned chicken. Cook for 5–8 minutes, stirring occasionally, until lightly browned on all sides. The chicken does not need to be fully cooked at this stage. Remove it from the pot and set it aside with the sausage.

  Sauté the vegetables. Reduce the heat to medium. Add the chopped onion, bell pepper, celery, and diced garlic to the same pot. Cook for 4–5 minutes, stirring frequently, until the vegetables begin to soften.

  Build the flavor. Stir in the chopped tomatoes and tomato paste. Cook for another 2–3 minutes, allowing the tomatoes to soften and the tomato paste.
  
• Season the base. Add about 4 teaspoons of Gonaïves Spice Blend, cayenne pepper, bay leaves, and chopped parsley. Stir well to coat the vegetables with the seasonings.

  Add the liquid. Pour in the water or broth and stir to combine. Bring the mixture to a gentle boil and taste the broth. Add the remaining Gonaïves All-Purpose Seasoning. If desired, adjust with a little salt to suit your preference.

  Add the rice and meat. Stir in the washed jasmine rice, then return the browned chicken and smoked sausage to the pot. Mix everything together until evenly distributed.
  
• Cook the jambalaya. Bring the mixture back to a gentle boil. Reduce the heat to low, cover tightly, and simmer for 18–22 minutes, or until the rice is tender and the liquid has been absorbed. Avoid lifting the lid while the rice cooks.

  Rest and fluff. Remove the pot from the heat and let the jambalaya rest, covered, for 10 minutes. Remove the bay leaves, then gently fluff the rice with a fork.

  Garnish and serve. Sprinkle with chopped green onions and additional fresh parsley, if desired. Serve warm and enjoy!