Jambalaya

• 2 tablespoons olive oil
• 1 white onion, diced
• 2 celery stalks, diced
• 1 each green, yellow and red sweet pepper, diced
• 2 jalapeño peppers, seeded and diced
• 4 cloves garlic, minced
• 3 boneless, skinless chicken thighs, cut in 1-inch cubes
• 454 g pork loin, cut in 1-inch cubes
• 454 g smoked chorizo sausage, sliced in rounds
• 2 cups long-grain white rice
• 1 cup chicken stock
• 1 can (796 mL) diced tomatoes
• 2 tablespoons Creole seasoning
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• ¼ teaspoon cayenne pepper

1. Preheat oven to 350°F.

2. Heat a PADERNO Canadian Professional Clad Cookware Set, Dishwasher & Oven Safe, 12-pc, 5 L Dutch Oven over medium-high; add the oil. Add the onions; cook, stirring, until softened, about 2 minutes. Add the celery, sweet and jalapeño peppers, and garlic; cook, stirring often, for 5 minutes.

3. Add the chicken and pork loin; cook, stirring occasionally, for 5 minutes. Stir in the chorizo, rice, stock, tomatoes and their juices, Creole seasoning, thyme, bay leaf and cayenne. Bring to a boil; reduce heat to medium-low. Cover with lid and transfer Dutch oven to preheated oven. Cook for 25 – 30 minutes or until rice is tender and has absorbed the liquid.

Tip: Another cooked sausage such as andouille or smoked Polish sausage can be used in place of chorizo.