3/4 lb. chicken breast, diced
3/4 lb. chicken thighs, diced
12 oz. smoked sausage, sliced
1 cup onion, diced
2 cloves garlic, chopped
1/2 cup celery, diced
1 cup peppers, diced
4 green onions, split (save some of the green ends for garnish)
2 cans crushed tomatoes
1/4 cup avocado oil, split
hot sauce
creole spice
salt & pepper to taste
2 bay leaves
Start by sautéing your onions, garlic, celery, peppers in half of your avocado oil. Sauté until your onions are translucent and the veggies are soft.
Next, use the other half of your avocado oil and sauté your chicken until it is browned on the outside and mostly cooked through. Add your vegetable back in and add the sausage. Stir to combine all the ingredients. Pour your crushed tomatoes over the top, add in some hot sauce, the bay leaves, cayenne, salt and pepper. Allow that to simmer and stew for about an hour.
While your jambalaya is strewing, cook a pot of rice to go along with it. Serve all together with a little green onion on top for garnish.
Enjoy!
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