1-1/2lbsboneless skinless chicken thighs(about 6) cut into 1-inch pieces.
1large white or Vidalia onionchopped
1large green bell pepperchopped
3cloves garlicminced or grated
1TbspCreole seasoningI used Zatarain's Big and Zesty which is spicy*
2cupsuncooked long-grain white rice
29ozcanned diced fire-roasted tomatoeswith juice, 2-14.5 oz cans
Heat olive oil in a large Dutch oven over medium-high heat. When the pan is hot, add the chicken and sausage and cook until browned on all sides, which will take about 10 minutes. Be sure to stir frequently to prevent the meat from sticking. When the meat is done, remove from the pan with a slotted spoon and drain on paper towels. Set aside.
Add onion, bell pepper, and celery to the pan drippings and cook for about 5 minutes. Add the garlic, Creole seasoning, thyme and tarragon and continue cooking for another 5 minutes. Stir frequently.
Add the uncooked rice and stir until well combined. Cook for 3 minutes.
Add the chicken and sausage back in, and then add the chicken broth and tomatoes. Stir well to combine and bring to a boil. Stir again, cover and reduce the heat to medium-low. Cook covered for about 20 minutes, stirring occasionally.
This recipe, as written, is spicy! If you prefer less spicy food, decrease the amount of creole seasoning.
If you would like to add shrimp, about 5 minutes before the Jambalaya is done, add a dozen uncooked, peeled and deveined large or extra-large shrimp to the Jambalaya mixture and combine.
Leftovers, if you have them, are also delicious the next day!
I don't recommend freezing the leftovers. White rice doesn't freeze well.