📖 Instructions

1. Dice the chicken: Cut the chicken thighs into 1-inch pieces. Season them generously with salt, black pepper, paprika, garlic powder, and onion powder. Ensure each piece is evenly coated with the spices.
2. Prep the sausage: Slice the smoked sausage into half-inch thick rounds. Set aside in a separate bowl.
3. Chop the vegetables: Dice the onion, bell pepper, and celery into small, uniform pieces. Mince the garlic. Having the vegetables prepped and ready to go will make the cooking process smoother.
4. Sauté the chicken and sausage: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
5. Add the sausage to the pot and cook until browned, about 3-5 minutes. Remove the sausage and set aside with the chicken.
6. Sauté the vegetables: Add the diced onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
7. Add the tomatoes and seasonings: Stir in the diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, bay leaf, thyme, oregano, cayenne pepper (if using), salt, and black pepper. Mix well to combine all the ingredients. Scrape the bottom of the pot to deglaze and release any browned bits.
8. Simmer: Bring the mixture to a simmer. Return the chicken and sausage to the pot. Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld together.
9. Add the rice: Stir in the uncooked long-grain rice. Make sure the rice is evenly distributed in the pot. Increase the heat to medium and bring the mixture to a gentle boil. Stir once, then reduce the heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
10. Fluff and serve: Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the rice to fully absorb any remaining liquid and become perfectly tender. Fluff the jambalaya with a fork and remove the bay leaf.
11. Garnish: Garnish with chopped fresh parsley or green onions for a pop of color and freshness. Serve hot and enjoy!