A flavorful and hearty one-pot dish inspired by Cajun cuisine, perfect for a comforting meal.
Heat the stock pot over medium-high heat and cook the sliced sausage until browned.
Browning the sausage enhances its smoky flavor and adds depth to the dish.
Add the chopped bell pepper, onion, celery, garlic, and scallions to the pot and sauté until softened.
Stir frequently to prevent the vegetables from sticking or burning.
Stir in the cubed chicken and Worcestershire sauce, cooking until the chicken is no longer pink.
Cutting the chicken into uniform pieces ensures even cooking.
Add the bay leaves, basil, oregano, paprika, salt, and black pepper, followed by the diced tomatoes and chicken broth. Bring to a boil.
Stir well to combine the spices evenly throughout the mixture.
Stir in the rice, return to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
Avoid lifting the lid during cooking to ensure the rice cooks evenly.
Check the rice for doneness and adjust seasoning if needed. Remove the bay leaves before serving.
Let the jambalaya rest for a few minutes before serving to allow the flavors to meld.
Serve the jambalaya hot in bowls, garnished with additional scallions if desired.
Pair with cornbread or a fresh salad for a complete meal.
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