Let me start off this recipe with a disclaimer; I am not from Louisiana. I am proud Italian born and raised in South Carolina. This version of Jambalaya is NOT authentic, instead its a hybrid of techniques and flavors as a result of my ethnicity and hometown. Normally this dish for me was whatever my mom had in the refrigerator and we obviously always had canned tomatoes (hardcore Italians). After years of watching my mother create this dish differently every time, I decided to create my own version. I hope you enjoy it as much as my family does!

2 pounds of andouille sausage sliced
2 pounds boneless, skinless chicken, chopped into small bite size pieces
1 1/2 cups onions, finely chopped
1 cup finely chopped celery
1 cup chopped bell pepper
2 tablespoons chopped garlic
1 cup diced canned tomato
½ can tomato paste
1 tablespoon of Cajun seasoning
2 teaspoons fresh thyme
2 cups of chicken stock
hot sauce
Step 1
Heat EVOO in a large deep stock pot to medium high. Add sliced sausage to hot pot, sauté until browned and remove. Add chicken cut in to bite sized pieces, sauté for about 3 minutes or until lightly browned and remove from the pot. (Do not remove drippings from the pot)
Step 2
Place chopped onions in drippings and sauté for two mins. Add bell peppers, garlic, celery and chilis into the stock pot and let cook until tender. Stir in chicken broth, chopped tomatoes, tomato paste, fresh thyme, Cajun seasoning, and my favorite hot sauce Crystal. Add browned chicken and sausage and cover.
Step 3
Keep covered and simmer for at least one hour.
Once thickened serve over freshly steamed rice. Add hot sauce to taste.