Creole Jambalaya

Preparation Season the chicken thighs with salt, pepper, paprika, and thyme.

2.Heat oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden brown. Remove and set aside.

3.In the same pot, add the Andouille sausage and cook until browned. Remove and set aside.

4.Add the diced onions, bell pepper, and celery to the pot. Cook until softened.

5.Stir in the diced tomato, cayenne pepper, and bay leaf. Cook for a few minutes.

Cooking the Rice Add the rice to the pot and stir to coat with the vegetable and aromatic mixture.

7.Return the chicken and sausage to the pot. Pour in the chicken broth and bring to a boil.

8.Reduce the heat, cover, and simmer for 20 minutes or until the rice is tender and the chicken is fully cooked.

Finishing Touches Garnish with chopped green onions and serve with lemon slices.

Optional For added heat, sprinkle with hot sauce before serving.