If you'd post that recipe I'd be much obliged...
I’ve never made jambalaya and this was me just kinda winging it based on other things I’ve cooked, but it turned out great. Not really a traditional jambalaya…
Get a pot going with chicken stock, diced tomatoes (like Rotel), and a little can of tomato paste. Sear a few whole flattened/seasoned chicken breasts in a pan (kosher salt/pepper/garlic powder). Don’t cook it all the way through, just get a good crust on them using avocado oil (high smoke point).
Pull the chicken out, add more oil and then sautée onions, mushrooms, celery, bell peppers and a bunch of garlic with kosher salt/black pepper in the same pan you cooked the chicken in (add jalapeños and Tony’s if you want spice). After the mixture is good and done, add in some of the stock from the pot and let simmer for a while (this helps get all the stuff stuck to the surface of the pan to release, it’s full of flavor). If you do this part correct, the onion mixture will be pretty dark from all the burnt stuff in the pan.
Then scrape everything in the pan into the pot. Add some (drained) beans if you like. Add a bunch of already cooked rice.
Then cut the chicken and a link of sausage into bite sized chunks and add them to the pot and let simmer for a while. How long will depend on how much liquid you have in there that you need to simmer away.
Depending on how much liquid you add and how long you let it simmer, it can either be like a jambalaya or a stew.
