Jambalaya is one of those super comforting dishes that’s simple to make and where there are some many variations. Jambalaya is a popular Louisiana dish with French and Spanish influences that consists primarily of seasoned rice with meat and vegetables.

My favorite version is simple and featured chicken and andouille sausage. I sometimes also add shrimps or crawfish.

Ingredients:

• 8 bone-in chicken thighs
• 1 tsp. each salt and pepper
• ¼ cup vegetable oil
• 12 ounces andouille sausage cut into ½-inch-thick slices
• 1 ½ cups chopped onions
• 1 tsp. plus 1 Tbsp. paprika
• ¾ cup chopped celery
• ¾ cup chopped red bell peppers (could use green)
• ½ Tbsp. chopped garlic
• 1-11.5 ounce can tomato juice (1 ½ cups)
• 1 cup chicken broth
• 1 tsp. all-purpose cajun seasonings
• 1 ½ cups uncooked long grain rice
• ½ cup scallions

Directions:

1. Season chicken with salt & pepper.
2. Heat oil in a large skillet over high heat. Add chicken and brown on all sides. Add sausage and cook until browned. Remove chicken and sausage from pot; set aside.
3. Reduce heat to medium-high, add 1 tsp. paprika, onions, celery, peppers, and garlic; sauté 3-5 minutes (add a bit of oil if mixture seems dry). Return chicken and sausage to pan. Add tomato juice, chicken broth, 1 Tbsp. paprika and seasoning blend. Bring mixture to a boil. Add rice and stir to distribute evenly. Return to boil, cover, reduce heat to medium-low and simmer 10 minutes. Remove cover and stir so that you turn rice from top to bottom. Cover and continue simmering 15 minutes. 
4. Add scallions and serve.

8 Servings.