What's cooking?

Jambalaya!
I've been in a "heartsick for the south" kind of mood the last few days...probably because I am headed home at the end of the week to watch my nephew Coy marry his best friend Shena (yay!) so when this morning on Food Network I saw Pat and Gina Neely make this rice dish...I knew what was on the menu tonight! Here it is...I followed their recipe exactly...but next time I think I might add shrimp...I have to say...it was so easy and it really is delicious...do try it!

Smoked Sausage and Chicken Jambalaya

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
1 pound smoked sausage, sliced into circles
1 large Vidalia onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
4 cloves garlic, chopped
1 tablespoon chopped thyme
2 cups long grain white rice
2 tablespoons tomato paste
1 (14-ounce) can fire-roasted diced tomatoes
2 1/2 cups chicken broth
1 dried bay leaf
1/4 cup thinly sliced green onions
3 tablespoons chopped fresh parsley

Heat the oil in a large Dutch oven over medium-high heat.

Browning the chicken...

Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.

Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes. Don't worry about the little browned bits that stick to the bottom of the pot after this step...the vegetables will give off some steam and the broth will allow you to scrape them up into the dish..those little brown bits are loaded with flavor...

Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.

Let's eat!

Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.