Jambalaya

1. 1

   Place 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon ground white pepper, and 1/2 teaspoon ground cayenne in a small bowl and stir to combine.

2. 2

   Place 1 diced small yellow onion, 3 diced medium celery stalks, 1 diced medium green bell pepper, and 3 minced garlic cloves in a medium bowl.

3. 3

   Cut 12 ounces boneless, skinless chicken thighs into bite-size pieces. Season the chicken with 1/2 teaspoon of the kosher salt and 1 tablespoon of the Creole seasoning. Cut 1 (12-ounce) package andouille sausage into 1/2-inch thick rounds.

4. 4

   Heat 1 tablespoon of the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. You’ll know the oil is hot enough when a sprinkle of water pops and crackles. Add the sausage in a single layer and cook until browned on the cut sides, 3 to 4 minutes per side. Using tongs, transfer the sausage to a plate.

   3 min
5. 5

   Add the remaining 1 tablespoon canola oil to the drippings in the pot. Add the chicken and cook until browned, 2 to 3 minutes per side. Using tongs, transfer the chicken to the plate with the sausage.

   2 min
6. 6

   Add the vegetable mixture, remaining Creole seasoning, and remaining 1 1/2 teaspoon kosher salt. Cook, scraping up the browned bits from the bottom of the pot and stirring occasionally, until the onions are translucent, about 2 minutes.

   2 min
7. 7

   Add 2 cups white rice and cook, stirring frequently, until the rice is opaque and toast-y smelling, about 3 minutes.

   3 min
8. 8

   Pour in 2 1/2 cups water or chicken broth and bring to a boil. Return the chicken and sausage and any accumulated juices to the pot and give everything one good stir to mix together. Cover, reduce the heat to low, and simmer undisturbed until the rice is cooked through, 20 to 30 minutes.

   20 min
9. 9

   Give the mixture a gentle stir on top. Cover again, remove from the heat, and let sit for 10 minutes. If the rice is still too wet, take the lid off so the extra liquid evaporates. If the rice is a little dry, keep the lid on a little longer to give the rice more time to absorb the liquid.

   10 min
10. 10

    Once rice is at desired consistency, fluff and serve. Garnish with 2 thinly sliced scallions and a few dashes of vinegar-based hot sauce.

Recipe Notes

1. 11

   Make ahead: The Creole seasoning can be made up to 1 month ahead and stored in an airtight container in a cool, dark place.Storage: Leftovers can be refrigerated in an airtight container up to 4 days.