Drumsticks or breasts can be used in addition to or in place of the chicken thighs in this recipe.
2 pounds chicken thighs
Freshly ground black pepper
2 tablespoons vegetable oil
12 ounces Andouille sausage or kielbasa, sliced
2 medium onions, chopped
2 green bell peppers, chopped
4 celery stalks, chopped
6 garlic cloves, finely chopped
2 bay leaves
1/4 teaspoon cayenne pepper
1 (32 ounce) can tomatoes in juice
3 cups water
1 cup long grain white rice
2 tablespoons flat-leaf parsley leaves
Season the chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper. In a large heavy pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, about 6 minutes. Transfer the chicken to a plate.
Add the sausage to the pot and cook, turning once, until golden brown, about 6 minutes. Transfer the sausage to the plate with the chicken. Stir the onions, belly peppers, celery, 1 teaspoon salt and 1/2 teaspoon pepper into the pot.
Cook vegetables, stirring occasionally, until translucent, about 8 minutes. Stir in the garlic, bay leaves and cayenne and continue to cook until golden, about 6 minutes. Stir in the tomatoes, rice, water reserved chicken and reserved sausage along with any accumulated juices and bring to a boil. Reduce heat to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes. Season the jambalaya with salt and pepper to taste, then sprinkle with the parsley and serve.