Jambalaya with Fried Chicken

• First things first, measure out all of your ingredients and knockout the prep work.
• Dice the veggies and prep your protein.
• Next, we are going to brine our chicken in buttermilk and some hot sauce for 1-24 hours.
• If you are NOT using a pre-seasoned flour, you can season this brine mixture as well – otherwise, I would avoid it because it may be too salty when it’s finished.
• Dice your veggies and green onion.
• Dice andouille sausage into small bite sized pieces.
• We are going to begin the jambalaya by first cooking down the sausage and rendering the fat.
• Once the sausage is browned nicely, remove it with a slotted spoon, leaving behind all the fat and flavor.
• Next, cook your shrimp in the leftover sausage fat. Once the shrimp are fully cooked, remove with a slotted spoon.
• Add the tomato paste, rosemary, thyme, chicken bouillon powder, Worcestershire sauce, and hot sauce.
• Stir well to combine and cook for 2 minutes.

Add Rice and Broth:

• Stir in the rice, making sure it’s well-coated with the spices and tomato paste.
• Add the chicken broth and bay leaves. Bring the mixture to a boil.

Simmer the Jambalaya:

• Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
• Meanwhile, go ahead and make your sauce for the final plate.
• Combine all ingredients in a mixing bowl and taste for seasoning -adjust as needed.

Prepare the Fried Chicken:

• Season and Flour: Season the chicken thighs with salt, pepper, and any additional spices you prefer.
• Coat them in the seasoned flour, making sure they are well-coated.
• Heat Oil: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken thighs in batches until they are golden brown and cooked through, about 6-8 minutes per side.
• Remove and drain on paper towels. Set aside.
• Optionally you can add a little corn starch to your seasoned flour. I like a 4:1 ration (flour:cornstarch)
• Once the chicken hits 165-175 degrees internal, allow time to drain on a wire rack. Cut in half and serve atop your jambalaya.
• Top the Jambalaya: Spoon the jambalaya into serving bowls. Top each serving with a piece of crispy fried chicken.
• Garnish and Enjoy: Drizzle with the prepared sauce, and garnish with chopped parsley or microgreens for a fresh touch.