-
1
Add the canola oil to a two quart saucepan and place over medium-high heat. Season all sides of the chicken liberally with kosher salt and freshly cracked black pepper. Once the pan is hot (just before the oil starts to smoke), add the chicken to the pan. Brown the chicken, a couple of minutes per side, then remove from the oil and set aside.
-
2
Turn the heat to medium to medium-low then add the diced onion, bell pepper, and celery. Sweat the veggies, stirring occasionally, until the onions are translucent, about 10 to 15 minutes.
-
3
Once the onions are translucent, add the garlic, rosemary, thyme, cumin, chile powder, and rice to the pan. Stir to combine. Allow the rice, veggies and herbs to cook, stirring frequently, until the rice just starts to toast and turns a light golden color. Do NOT burn the rice. If you burn the rice, start over. :-(
-
4
Add the bay leaf, stewed tomatoes, water, browned chicken, cubed summer sausage, a teaspoon of kosher salt, and a liberal pinch of freshly cracked black pepper to the pan. Turn the heat to high and bring the ingredients in the pan to a boil. Once the jambalaya has come to a boil, cover then reduce heat to low. Simmer the rice covered over low heat until all the liquid has been absorbed, about 20-30 minutes.
-
5
Remove from heat and let rest, covered, for another 10 minutes. After resting period, fluff with a fork and serve immediately with a bottle of hot sauce on the table! Enjoy!
