Jambalaya with Red Beans and Rice

Ingredients

• 1 (15 oz) can kidney beans
• 4 cloves garlic
• 1 small, ripe tomato
• 2 links smoked andouille sausage (about 6 oz)
• 4 oz boneless, skinless chicken thighs
• 3 teaspoons creole seasoning, divided
• 3 tablespoons canola oil
• 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
• 3 bay leaves
• 1 teaspoon hot pepper sauce
• 1 teaspoon Worcestershire sauce
• ¾ cup dry white rice
• 3 cups chicken stock (or broth)
• 8 oz peeled/deveined shrimp, tails removed
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Steps

1. Drain and rinse beans. Chop garlic and tomato (½ cup) coarsely. Cut sausages into ½-inch-thick slices. Cut chicken into ½-inch cubes and coat with 2 teaspoons seasoning (wash hands).
2. Heat oil in 4-quart stockpot on medium–high 2–3 minutes. Add sausages; cook and stir 3–4 minutes until lightly browned. Stir in chicken. Cook 3–4 minutes until chicken begins to brown.
3. Stir in trinity mix and garlic. Cook 3 minutes, then stir in tomatoes, bay leaves, hot sauce, Worcestershire sauce, rice, and stock. Bring to a boil, then reduce heat to medium-low, cover, and cook 18–20 minutes, stirring occasionally, until rice is tender and chicken is 165°F.
4. Stir in shrimp, beans, salt, pepper, and remaining 1 teaspoon seasoning. Cover and let stand 5 minutes or until shrimp are pink and opaque. Serve.