Jambalaya, Chicken and Sausage

Ingredients

1 tablespoon canola oil
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
1 pound smoked sausage (such as Conecuh sausage), cut into 1-inch pieces
1 large white onion, chopped (about 2 cups)
1 large green bell pepper, chopped (about 1 1/2 cups)
1 cup chopped celery (about 1 stalk)
3 garlic cloves, minced
2 bay leaves
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups uncooked converted rice
3 cups chicken broth
2 cans diced fire-roasted tomatoes (14.5 oz. each can)
Sliced scallions (optional)

Instructions

Step 1
Heat oil in a Dutch oven over medium-high.
Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes.
Remove with a slotted spoon to paper towels; blot with paper towels.

Step 2
Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings;
cook over medium-high until vegetables are tender, 5 to 7 minutes.
Stir in rice, and cook until fragrant, about 3 minutes.
Stir in chicken broth, tomatoes, chicken, and sausage.
Bring to a boil over high.
Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes.
Garnish with sliced scallions, if desired.

Notes

(serving size: about 2 cups)