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Rachael shares her easy one-pan jambalaya with chicken, shrimp and sausage. It's the perfect cold-weather meal for feeding a crowd or whenever you want a taste of New Orleans at home. And as Rach says, it's worth making even if you're only cooking for one or two people because the leftovers just keep getting better and better!
For more Louisiana classics, check out Emeril Lagasse's Chicken and Andouille Gumbo and Sunny Anderson's Beignets.
Heat the oven to 375°F.
Drain the tomatoes and reserve the juice. Prep your trinity: onion, peppers and celery and your garlic.
Clean the shrimp and toast the shells over medium heat in a sauce pot for a few minutes, then reduce heat to simmer and add the tomato juice and bone broth, hot sauce and bay leaves.
Season the chicken thighs with salt and pepper and cook in a pot in oil and butter, 1 tablespoon each, over medium-high heat about 8 minutes, until cooked through. Rest chicken. Add sausage to pan and render 1 to 2 minutes, then add the trinity and the garlic and rice and stir to soften, 5 to 6 minutes. Strain stock and add to pot. Slice or dice chicken and add to pot. Add the seasonings and the reserved drained diced tomatoes and cover the pot. Place in oven, cook 30 minutes or until rice is just tender, remove and stir in the shrimp. Replace cover and let stand 15 minutes. Fluff the jambalaya, top with scallions and serve, passing hot sauce at the table.