Chicken & Sausage Jambalaya

Steps

1. Cut the chicken thighs into bite-sized pieces, leaving some fat on them.
2. Wash the long grain white rice in a mesh strainer under running water until the water runs clear to remove excess starch.
3. Heat avocado oil or olive oil in a skillet over medium heat.
4. Add one pound of diced andouille sausage to the hot skillet. Toast and brown for 5-6 minutes, then remove with a slotted spoon, leaving the rendered fat/flavor behind.
5. Cook the chicken thighs in the same skillet. Add butter to help prevent sticking. Sear until most of the way cooked through (about 80% done), ensuring they have nice color and crust. Remove from the skillet.
6. Add the Holy Trinity (onion, bell pepper, celery) and jalapeño (if using) to the skillet. Cook until softened, allowing them to soak up the flavor from the pan.
7. Stir in garlic, tomato paste, fresh herbs (Rosemary and Thyme), Louisiana hot sauce, chicken bouillon powder, and Worcestershire sauce.
8. Add two cups of clean rice to the mixture. Toast for 2-3 minutes, stirring constantly.
9. Pour in four cups of chicken broth or stock. Bring to a boil, then reduce heat to a simmer and cover with a lid.
10. Simmer for about 15 minutes until the rice is most of the way cooked.
11. Add the partially cooked chicken and the browned andouille sausage back into the skillet. Season to taste.
12. Continue cooking for another 5-10 minutes, or until the rice is fully cooked and all liquid has been absorbed.
13. Remove bay leaves from the pan.
14. Stir in smoked paprika and additional seasoning (Cajun/Creole blend) to taste. Let it simmer briefly to allow flavors to meld.
15. Add 1/2 cup of diced green onion for color and flavor. Cook for another 2-3 minutes until heated through.