Jambalaya

This is basically The Kitchn Jambalaya and it was good!

Creole seasoning:

• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tbsp. paprika (used 1 tsp. sweet and 2 tsp. hot Hungarian paprika)
• 1 tsp. freshly ground white pepper
• 1 tsp. ground cayenne pepper (original recipe was 1/2 tsp.)

The recipe:

• 1 yellow onion (small)

• 3 stalks celery

• 1 green bell pepper (medium)

• 3 cloves garlic

• 1 scallion

• 12 oz. andouille sausage (cut into 1/2" thick rounds)

• 12 oz. chicken (diced)

• 2 cups long-grain white rice

• 20 oz. chicken broth

• hot sauce

Diced the onion, celery, green pepper into 1/4 to 1/2" dice.

Mince the 3 cloves of garlic.

Cut the scallion, separating the white and green parts. Reserve the green part for garnish.

Brown the sausage, set aside. The package of sausage was 13.5 oz. and I used the whole thing.

I used chicken leg and thigh, previously frozen. There was only 7.8 oz. after removing the bones, so I could have used a little more.

Season the chicken with 1 tbsp. Creole seasoning and 1/2 tsp salt. Brown the chicken, set aside.

Sauté the onion and celery for a few minutes.

Add the green pepper, garlic, and white part of the scallion and cook for a few more minutes.

Add the remainder of the seasoning and 1 tsp salt and cook for a few minutes.

Add the 2 cups of rice, cook for 3 minutes. The recipe called for long grain rice and pictured Basmati rice. I used Goya Canilla extra long grain rice, which is what I had on hand (I use it for Mexican rice).

Add the 20 oz. chicken broth and return the meat to the pan. Bring back to a boil. It probably could have used a little more liquid.

Cover, lower heat to low, simmer for 20 to 30 minutes. I cooked for 20 minutes but I probably should have done 25 minutes at 1.5 on my induction hot plate.

Stir, cover again, and let sit for 10 minutes.

Garnish with the green parts of the scallion. Season with salt and freshly ground black pepper.

Serve. The recipe says this make 4 servings, but that would be a lot per serving. I divided into 6 servings of around 10 oz. each.

It was really good!