Jambalaya – Paderno

Ingredients

• 2 tablespoons olive oil
• 1 white onion, diced
• 2 celery stalks, diced
• 1 each green, yellow and red sweet pepper, diced
• 2 jalapeño peppers, seeded and diced
• 4 cloves garlic, minced
• 3 boneless, skinless chicken thighs, cut in 1-inch cubes
• 454 g pork loin, cut in 1-inch cubes
• 454 g smoked chorizo sausage, sliced in rounds
• 2 cups long-grain white rice
• 1 cup chicken stock
• 1 can (796 mL) diced tomatoes
• 2 tablespoons Creole seasoning
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• ¼ teaspoon cayenne pepper