Ingredients

1 1/2 pounds Smoked Sausage, cut into slices

6 boneless chicken thighs, cut into bite size pieces

1 onion, chopped

1 bell pepper, chopped

1/2 tsp celery salt

2 tsp minced garlic

3 cups chicken broth

1 1/2 cups hot water

2 tbsp vegetable oil

1 tsp salt + 1/4 tsp

1 tsp black pepper

2 tbsp Zatarain's Creole Seasoning + 3 tsps

2 cups uncooked rice

Instructions

Brown sausage in a large heavy pot. Remove sausage and set aside. Season chicken thighs with  2 tbsp ofCreole seasoning,  1 tsp of salt and pepper. Add chicken thighs to the same pot where the hot sausage drippings are. Saute on high heat until brown and tender. Remove chicken when done and set aside. Remove any grease in the pan but do not clean the pot. While the pot is still hot add the broth and hot water. Boil the broth for a minute or two, scraping the bottom of the pan to loosen the drippings. This adds flavor to your jambalaya. Pour broth into a bowl and set aside.

Add the oil to the same pot, let it get hot again and add chopped bell peppers, chopped onions, minced garlic and celery salt. Saute until tender. Add the broth that you set aside and simmer for a few minutes. Add 3 teaspoons of Creole seasoning and 1/4 teaspoon salt and simmer for 2 minutes before adding the chicken, sausage and rice. 

Cook uncovered for 5 minutes on medium heat. Stir and cover with a lid and reduce the heat to very low. Cook covered for 15 minutes. Remove from heat and let it sit covered for 5 minutes without lifting the lid.