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

Name: Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp | Dinners
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; 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

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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
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