Rural Cajun jambalaya cooks rice directly in a well-browned base of andouille, chicken and the holy trinity, taking on a deep brown colour from the meat rather than the tomatoes Creole 'red' jambalaya adds in New Orleans.
Brown the andouille
Heat the oil in a heavy pot over medium-high heat and brown the andouille slices until crisp at the edges, about five minutes, then remove and set aside.
5 minSear the chicken
Season the chicken chunks and sear them in the same pot until browned on all sides, about six minutes, then remove and set aside with the sausage.
6 minCook the trinity
Add the onion, celery and bell pepper to the pot and cook in the rendered fat until softened and starting to catch colour on the bottom, about eight minutes.
Bloom the spices
Stir in the garlic, smoked paprika, cayenne and thyme and cook for one minute until fragrant.
1 minAdd rice and liquid
Stir in the rice to coat it in the fat and spices, then return the sausage and chicken to the pot, pour in the stock, and add the bay leaves.
Simmer covered
Bring to a boil, then cover, lower to a gentle simmer, and cook without stirring until the rice is tender and the liquid is absorbed, about twenty minutes.
Rest and fluff
Take the pot off the heat, discard the bay leaves, and let it sit covered for five minutes before fluffing with a fork.
5 minServe
Season with salt to taste and serve hot, scattered with chopped scallion.
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