Chicken and Sausage Jambalaya

Dice the smoked sausage and boneless, skinless chicken thighs into bite-sized pieces.

In a bowl or on the cutting board, toss the diced chicken with about half of the hot sauce and Cajun seasoning until evenly coated.

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Add the diced sausage and sear until browned. Remove the sausage from the pot and set aside in a bowl.

To the same pot, add the seasoned chicken and sear for about 5 minutes until lightly browned. It does not need to be fully cooked. Remove the chicken and set aside with the sausage.

Add the diced onion, bell pepper, and celery to the pot. Sauté until the vegetables have softened.

Add the minced garlic and sauté for another 30 seconds until fragrant.

Return the seared chicken and sausage to the pot.

Stir in the jasmine rice and water.

Season the mixture with cayenne pepper, garlic powder, onion powder, and the remaining hot sauce and Cajun seasoning. Stir to combine.

For a deeper color, add a splash of browning sauce and stir. Then, stir in the sliced green onions.

Bring the mixture to a boil, then cover the pot, reduce the heat to low, and let it simmer for 20 minutes.

After 20 minutes, remove the pot from the heat. Give the jambalaya a mix, then replace the lid and let it rest for at least 10 minutes before serving.