I came to this deliciousness by searching ingredients that I had in my fridge that needed to be used. This is my favorite way of discovering new things to cook while being my thrifty Mennonite self.
I served the jambalaya on top of sautéed kale. The kale really helped balance all the flavors and heaviness out, especially because I made the jambalaya super spicy.
Here's the real recipe from Chow. My modifications are below.
For the spice mix: (I leaned on the heavy side with all these spices)
For the jambalaya:
For the spice mix:
Place all of the ingredients in a small bowl and stir to combine; set aside.
For the jambalaya:
Heat the oven to 375°F and arrange a rack in the lower third. Pat the chicken dry with paper towels and set aside.
Heat the oil in a heavy-bottomed, ovenproof, 7-quart pot or large Dutch oven over medium-high heat until shimmering. Place the chicken pieces in the pot and cook, stirring rarely, until browned all over, about 5 to 6 minutes. Set aside.
Add the butter and melt over medium heat. Add the onions, scrape the bottom of the pot with a wooden spoon to release any browned bits, and cook, stirring occasionally, until the onions just begin to brown, about 6 minutes.
Add the sausage, bacon, and half of the reserved spice mix. Stir to coat everything with the spice mix and cook, scraping the bottom of the pot occasionally, until the meat is browned and the onions are very tender, about 10 minutes.
Add the bell peppers, celery, jalapeño, garlic, measured salt, and remaining spice mix. Cook, scraping the bottom of the pot occasionally, until the bell peppers have softened, about 10 minutes.
Add the rice and toast a few minutes.
In a food processor, blend the fresh/canned tomatoes and sundried tomatoes in their soaking water until just slightly chunky but mostly smooth. Add to the pot.
Add the reserved chicken and any accumulated juices. Stir to combine and bring to a boil. Add the stock or broth, and bay leaves, stir to combine, and bring to a boil. Cover with a tight-fitting lid, transfer to the oven, and bake until the rice is tender and the liquid has been absorbed, about 30 minutes.
Remove the pot to a wire rack and let it sit, covered, for 5 minutes. Remove and discard the bay leaves. Stir to evenly combine the jambalaya, taste, and season with salt as needed. Sprinkle with the scallions and serve.