Chicken and Smoked Sausage Jambalaya

Ingredients

• 6-8 chicken thighs
• 1 lb smoked sausage
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, chopped
• ½ bunch green onions, chopped
• 1 tbs parsley
• 2 C + 2 tbs rice
• 3 C chicken broth, vegetable stock, or water
• 2 tbs butter
• 2 tsp salt
• 1 tsp thyme
• 2 tsp Cajun seasoning
• ¼ tsp sage
• 1 tsp garlic powder
• 1 bay leaf
• 3 tbs rice wine
• 1 tsp Louisiana hot sauce
• 1 tsp soy sauce

Directions

1. Bone and skin the thighs, reserving the skin and bones
2. Cube the thighs, season with salt, Cajun seasoning, lemon pepper, and garlic powder, add the rice wine, soy sauce and hot sauce, cover, and marinate in the refrigerator for 1-12 hours
3. Put the skin, bones, and scraps in a stock pot, cover with water with one stalk celery, one quartered carrot, and one green onion
4. Bring to a boil and simmer uncovered for about 1½-2 hours. This will make the stock for the dish.
5. Melt butter in black iron pot over medium high heat and brown chicken well (10-15 min). Remove chicken and set aside
6. Brown sausage well (7-12 min), remove and set aside
7. Sauté vegetables for about 5 minutes, stirring often. They will become brown as they deglaze the pot
8. Return chicken and sausage to pot, add thyme, sage, and bay leaf and simmer for 2-3 minutes or until fragrant
9. Add rice, parsley, and green onions and stir thoroughly to coat the rice with oil
10. Add chicken broth, check for seasoning, and bring to boil.
11. Reduce heat to low, then cover and simmer until the rice is tender (about 30-35 min). Stir only once after about 15 minutes