House of Blues Jambalaya Marinated chicken, white rice, Andouille sausage, sweet peppers and roasted green onions in a spicy traditional Jambalaya sauce. 2 tblspns olive oil 12 oz chicken thighs, ½ inch diced, boneless and skinless 6 oz Andouille sausage, ½ inch diced 1 large onion, medium diced 2 celery stalks, medium diced 1 green bell pepper, medium diced 2 garlic cloves, minced 4 tblspns Cajun spice 1 tsp smoked paprika ½ cup tomato sauce 1 cup crushed tomatoes 1 bay leaf 3 cups chicken stock or broth 1 cup basmati rice, uncooked 1 bunch scallions, chopped 4 tsp salt 2 tsp black pepper, ground To a 6 qt pot add the olive oil, and heat over medium high heat until hot. Meanwhile season chicken with 2 tsp salt and 1 tsp pepper and 2 tblspns of Cajun spice. Add the chicken to the pot and sear on all sides until spices are browned, 2 to 3 minutes. Remove the chicken (chicken will not be fully cooked) and add the Andouille sausage. Sear the sausage until browned on all sides, 4-5 minutes. Remove the sausage from the pot. Leave any remaining oil in the pot. Lower the temperature to medium and add the onion, celery and green peppers to pot, season with remaining salt and pepper and cook until softened but not brown. Then add garlic and cook for 1 minute. Add remaining Cajun spice and smoked paprika to the pot and stir to combine. Then add tomato sauce, crushed tomatoes, bay leaf, chicken stock, chicken thighs, and Andouille to the pot and bring to a boil raising the heat if needed. Stir in the rice and reduce heat to medium low. Cover and cook for 20 minutes until stock is absorbed by the rice. Once the rice is finished stir in scallions and serve hot. .