Chicken and Sausage Jambalaya

Servings: eight

Ingredients

1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
1½ teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon fresh ground black pepper
2 tablespoons canola oil
8 chicken thighs
1 lb andouille sausage
2 large onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups celery, chopped
1 fennel bulb, cored and chopped
4 cloves garlic, minced
1 28-ounce can diced tomatoes
4 tablespoons unsalted butter
1 quart vegetable or seafood stock
½ cup heavy cream
3 cups basmati rice
2 bay leaves
¼ cup flat leaf parsley, chopped

Directions

Preheat the oven to 350 degrees.  Mix the first 9 ingredients in a small bowl and set aside.  Toss onions, bell peppers, celery and fennel and sweet potato in a large bowl and set aside.

Heat oil in a large Dutch oven (9 qts) over medium high heat.  Add 4 chicken thighs and brown each side.  Remove chicken to a plate, cover loosely with foil, and repeat the process with the remaining chicken.  Add sausage to the pot and brown on all sides.  Remove sausage to a plate.

Reduce heat to medium and add ½ of the chopped vegetables, garlic and ½ of the spice mixture to the pot.   Cover the pot and cook for 8 minutes, stirring occasionally.  Uncover the pot and continue to cook until a crust forms on the bottom of the pan.  Add the tomatoes, butter and remaining vegetables to the pot.  Stir until combined, cover and cook for another 8 minutes.  Uncover, add the remaining spice mixture, broth, cream and rice, and stir until combined.  Add the chicken, and sausage to the pot.

Bring pot to a simmer, cover and place in the oven.  Bake for 30 minutes.  Turn off the heat and leave pot in oven for 15 minutes.

Remove the bay leaves, chicken and sausage.  Shred the chicken, slice the andouille and return to the pot along with the parsley.  Toss and serve.