Hoppin’ John Jambalaya

Serves: 6-8

Ingredients

• 2 tbsp vegetable oil (or olive oil)
• 12 oz andouille sausage, sliced into bite-size pieces
• 1 lb boneless, skinless chicken thighs (or breasts), cut into cubes
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes (with juices)
• 1 (15 oz) can black-eyed peas, drained and rinsed
• 1 tbsp creole seasoning
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and black pepper, to taste
• 3 green onions, thinly sliced, for garnish
• 2 tbsp fresh parsley, chopped, for garnish
• Hot sauce, optional, for serving

Directions

1. Heat the oil in a large, heavy pot or Dutch oven over medium heat.
2. Add sausage slices and sauté until browned. Remove and set aside.
3. In the same pot, add chicken and brown on all sides. Remove and set aside.
4. Add onion, bell pepper, and celery. Cook for about 5 minutes, until softened.
5. Stir in garlic and cook for another minute.
6. Add rice and toast for 1–2 minutes, stirring constantly.
7. Pour in chicken broth and diced tomatoes (with juice). Stir to combine.
8. Return meat to the pot. Add the black-eyed peas, creole seasoning, thyme, smoked paprika, salt, pepper, and bay leaf. Stir well.
9. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and most of the liquid is absorbed.
10. Remove the bay leaf and fluff with a fork.
11. Stir in green onions and parsley. Serve hot with hot sauce on the side, if desired.