Cajun Jambalaya

• servings: Serves 8 to 10
• total time: 50 minutes

Ingredients

3 tablespoons safflower oil

1 1/4 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces

Kosher salt and freshly ground pepper

3/4 pound Andouille sausage, thinly sliced on bias

1 medium onion, cut into small pieces (2 cups)

2 ribs celery, cut into small pieces (1 cup)

1 small green bell pepper, cut into small pieces (1 cup)

4 cloves garlic, thinly sliced (2 tablespoons)

2 cups long-grain white rice

1 bay leaf

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

4 cups low-sodium chicken broth

Directions

Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.

Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.

Add rice and cook, stirring constantly, 1 minute. Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Return meat and any accumulated juices to skillet. Stir in broth, increase heat, and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.