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Heat 1.5 tbsp oil in large stockpot over medium heat. Add chicken thighs to skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6-7 more minutes or until no longer pink.
Melt butter in a large stockpot or dutch oven set over medium-high heat. Brown sausage on both sides.
Stir in onions, green pepper, celery, white parts of green onions, and garlic. Stir occasionally and cook about 5 minutes or until clear.
Add crushed tomatoes, tomato puree, salt, pepper, cayenne, thyme, Tony Chachere Creole Seasoning, and bay leaf. Stir 2 minutes.
Pour in chicken stock and stir to combine. Stir in pepper sauce or red pepper flakes.
Bring to a boil then reduce heat to a simmer. I reduced heat to a level 2/3 on the stovetop.
Cook uncovered until liquid is reduced by 1/3 or about 1 hour.
Bring jambalaya to a boil. Stir in 2 cups uncooked rice then reduce heat to medium. Stirring occasionally, cook 15-25 minutes, or until rice is done. *NOTE* If rice is not done and liquid is gone, stir in 1/4 cup water at a time.
Stir in remaining green onions. Serve with hot sauce if desired.