Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp | Dinners | Umami

Ingredients

• 1 (28-ounce; 795g) can peeled whole tomatoes, packed in juice (see note)
• About 3 cups (720ml) homemade chicken stock or low-sodium store-bought broth, plus more as needed
• 1 1/4 pounds (565g) boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 1 tablespoon (15ml) vegetable, canola, or other neutral oil, plus more if needed
• 3/4 pound (340g) cooked Cajun or Creole sausage, such as andouille or chaurice (or other similar smoked or spiced pork sausage), sliced into thin rounds
• 1 medium yellow onion (8 ounces; 225g), diced
• 2 medium green bell peppers (10 ounces total; 280g), stemmed, seeded, and diced
• 4 celery ribs (6 ounces total; 170g), diced
• 4 medium cloves garlic, minced
• 1 teaspoon (5ml) tomato paste
• 1 tablespoon (15ml) Louisiana-style hot sauce, plus more for serving
• 2 teaspoons minced fresh thyme leaves or 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon garlic powder
• 2 bay leaves
• 2 cups long-grain rice (12 ounces; 370g)
• 3/4 pound (340g) peeled and deveined shrimp
• 6 scallions, white and light green parts only, thinly sliced