Kyle's Jambalaya

Ingredients

• ½ stick butter (4 Tbsp)
• 1.5–2.5 lbs boneless, skinless chicken thighs
• 1.5–2.5 lbs andouille, kielbasa, or other smoked sausage
• 2 bags (12 oz each) frozen mirepoix
• 5 cloves garlic, minced (or 1+ Tbsp jarred garlic)
• Chicken or beef bouillon for about 7 cups of stock (homemade or Better Than Bouillon recommended)
• 1 can roasted diced tomatoes (roasted tomatoes and peppers, or crushed, are fine)
• 3–5 fresh serrano peppers, chopped (remove seeds and ribs for less heat)
• Cajun/Creole seasoning (see: Tony Chachere’s)
• Cayenne pepper
• MSG (optional)
• 24 oz total jambalaya rice mix (Tony’s or Zatarain’s)

Directions

1. Cut the chicken thighs and sausage into bite-sized pieces.
2. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Season the chicken with Cajun seasoning and a pinch of cayenne, then brown on all sides, 6–8 minutes. Remove and set aside.
3. In the same pot, brown the sausage slices, 5–7 minutes. Set aside with the chicken.
4. Add both bags of frozen mirepoix to the pot and cook 5–6 minutes until softened — give it extra time if cooking straight from frozen. Add the garlic and serranos and cook another 2–3 minutes until fragrant. Stir in the tomatoes and cook a few minutes more.
5. Meanwhile, dissolve enough bouillon in hot water to make about 7 cups of stock (or use homemade).
6. Return the chicken and sausage to the pot, pour in the stock, and stir in the jambalaya rice mix until well combined.
7. Season with Cajun seasoning, a pinch of cayenne, and a pinch of MSG if using. Bring to a boil, reduce to low, cover, and simmer 20–25 minutes until the rice is cooked and the liquid is absorbed.
8. Fluff with a good stir, taste, adjust the seasoning, and serve hot.