6 Tbsps.canola oil 3 lbs.chicken, sliced 1 /2 -in.thick as needed salt as needed freshly ground black pepper 2 lbs.andouille sausage,sliced ½ -in.thick 4 cups yellow onion, minced 4 cups green bell pepper,diced 3 cups celery, diced 4 tsps.minced garlic 4 Tbsps.paprika 1 /2 tsp.ground cayenne 1 /2 tsp.ground white pepper 4 cups plum tomatoes, peeled, seeded, chopped, juice reserved 6 cups chicken broth, or as needed 2 each bay leaves ½ cup basil, chiffonade 4 tsps.fresh thyme, chopped 2 tsps.Tabasco 60 shrimp, 21 to 25 count ,peeled, deveined 8 cups cooked short-grain rice 2 cups scallions, white and green portions, sliced
Heat the oil in a Dutch oven over high heat until it shimmers. Season the chicken with salt and pepper and then sear in the hot oil, turning as necessary, until golden on all sides, about 8 minutes. Transfer to a warm plate or pan. Add the sausages to the pan and continue to saute until they are lightly browned on both sides, about 6 minutes. Transfer to the same plate or pan as the chicken and reserve.
Add the onion, bell pepper, celery, garlic, paprika, cayenne, and white pepper to the Dutch oven and cook over medium-low heat, stirring frequently, until vegetables release some of their juices and begin to soften, about 10 minutes.
Add the tomatoes with their juices and simmer briefly. Add the broth and bay leaves and bring to a simmer. Cover Dutch oven and simmer, stirring occasionally, until vegetables are almost completely tender, 15 minutes.
Return the browned chicken and sausage to the Dutch oven, along with any juices they have released. Add basil, thyme, and Tabasco, and return to a simmer over low heat, about 10 minutes. Add the shrimp and simmer until cooked all the way through, 5 minutes.
Add the cooked rice and mix well. Serve jambalaya in heated bowls, topped with the green onion.
Recipe and photo from Culinary Institute of America. Photo copyright 2006, Ben Fink.