Creole Jambalaya with Shrimp, Chicken, and Andouille

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. In a small bowl, combine 1½ teaspoons smoked paprika, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon cayenne pepper, ½ teaspoon onion powder, and ½ teaspoon garlic powder into a spice blend. 3 min
2. Finely dice the yellow onion, green bell pepper, and 3 celery stalks; mince the 4 garlic cloves; and thinly slice the scallions and roughly chop the parsley for garnish. 10 min
3. Pat the 1¼ pounds of chicken thigh pieces dry, then season them with 1 teaspoon kosher salt and ½ teaspoon black pepper. 3 min
4. Heat 2 tablespoons neutral oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering. 2 min
5. Timing-sensitive step. Add the chicken pieces in a single layer and sear, turning once, for about 5 minutes total until golden brown on both sides — they don't need to be cooked through; transfer to a plate. 5 min
6. Timing-sensitive step. Add the andouille sausage rounds to the same pot and cook, stirring occasionally, for 3–4 minutes until lightly browned on the cut sides; transfer to the plate with the chicken. 4 min
7. Timing-sensitive step. Reduce heat to medium; add the diced onion, bell pepper, and celery to the pot and cook, stirring frequently, for 5–6 minutes until softened and the fond is lifting from the bottom. 6 min
8. Timing-sensitive step. Stir in the minced garlic, 2 tablespoons tomato paste, and the Creole spice blend; cook, stirring constantly, for 1–2 minutes until the paste darkens slightly and the spices are fragrant. 2 min
9. Timing-sensitive step. Add the 1½ cups long-grain white rice and stir to coat every grain in the spiced vegetable mixture, toasting for 1 minute.
10. Pour in the 14.5 oz can of crushed San Marzano tomatoes, 2½ cups chicken stock, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce (if using), and ½ teaspoon kosher salt; stir well and nestle the seared chicken, andouille, and 2 bay leaves into the pot. 3 min
11. Bring to a boil, then reduce heat to low, cover tightly, and cook undisturbed for 20–22 minutes until the rice has absorbed the liquid and is just tender. 22 min
12. Uncover, scatter the 1 pound of peeled and deveined shrimp evenly over the top, replace the lid, and cook on low for 4–5 minutes until the shrimp are pink and just curled through. 5 min
13. Remove and discard the bay leaves, gently fold the jambalaya once to distribute the shrimp, and let the pot rest off the heat, uncovered, for 3 minutes. 3 min
14. Serve directly from the pot, garnished generously with the sliced scallions and chopped flat-leaf parsley. 2 min