Jambalaya

Ingredients:

• 1 tablespoon olive oil or butter

• ¼ pound salt pork, chopped into 1-inch cubes (or substitute cooked ham or bacon)

• ½ pound andouille sausage, sliced ½ inch thick (or substitute another smoked sausage such as kielbasa or chorizo)

• ½ pound hot Italian sausage, sliced ½ inch thick (or substitute another spicy, uncooked sausage)

• ½ pound boneless skinless chicken breasts, chopped into 1-inch cubes

• 1 onion, minced

• 1 green bell pepper, seeded and minced

• 2 stalks celery, minced

• 3 cups long-grain rice

• ½ teaspoon paprika

• 1 tablespoon fresh parsley leaves

• 1 teaspoon fresh thyme leaves

• 1 jalapeño, seeded and minced

• 2 cloves garlic, minced

• 1 tablespoon kosher salt, plus more to taste

• ½ teaspoon freshly ground black pepper

• 1 teaspoon cayenne pepper or hot sauce, plus more to taste

• 2 bay leaves

• 1 teaspoon dried oregano

• 1 pound shrimp, peeled and deveined

• 4 cups homemade chicken stock or low-sodium chicken broth

• 2 green onions, thinly sliced on the diagonal

Directions:

1. Heat oil in a Dutch oven, large pot, or very large skillet (preferably cast iron) over medium heat. Add pork, sausage, and chicken breast. Sauté meat until lightly browned and fat has rendered out, about 5–10 minutes.

2. Once fat has rendered, add onion, bell pepper, and celery, and cover, stirring occasionally until softened and fragrant, about 5–10 more minutes. Add rice and stir to coat.

3. Add remaining ingredients except the green onions, and increase heat to medium-high heat. Bring to a boil and let boil for 5 minutes. Reduce heat to low, cover, and simmer until rice is tender and liquid is fully absorbed, about 25–30 minutes. If necessary, add water to prevent drying out. Taste and adjust seasoning.

4. Fluff with a fork, garnish with green onions, and serve warm with hot sauce.

Source: https://www.masterclass.com/articles/how-to-make-jambalaya