Jambalaya
I found this in Parade Magazine, and it is fabulous. I didn't change the original recipe much, but I make a few adjustments, which are reflected below. I have also included links to my favorite spices. You can use what you have at home - these are just my preferences. JAMBALAYA Ingredients 1 lb organic, skinless boneless chicken thighs, cut into 1-inch pieces 2 tsp sea salt, divided ½ tsp freshly ground black pepper (about 20 grinds) ¾ tsp smoked paprika 2 Tbsp extra-virgin olive oil, divided 1 medium onion, chopped 2 medium shallots, chopped 2 celery stalks, chopped 1 medium yellow, orange or red bell pepper, chopped 1½ tsp roasted granulated garlic Dash of ground chipotle 3/4 cup low-sodium chicken broth, plus more as needed (you can substitute water or boiling water mixed with 3/4 teaspoon Chicken Better Than Bouillon) 1/2 cup canned tomato puree OR crushed tomatoes simmered until thick 8 oz smoked Andouille sausage, cut crosswise into ½-inch slices 1 lb la