Jambalaya

Quick Summary: A rich and savory jambalaya-style rice dish built from a homemade stock using roasted chicken, smoked sausage, and the holy trinity of Cajun cooking.
Source: Traditional

>> servings: 2
Roast the @chicken{1%roasted}. Pick the meat from the chicken; save all juices & fat.
 
In a #stockpot{}, add the chicken carcass, one @onion{1%medium}, veggie trimmings, and @water{10%cup}. Simmer for ~{60%minutes}, do not let it reduce. This will be your stock.
 
In a large #skillet{} or dutch oven, heat some neutral @oil{}. Sear the @smoked sausage{1%lb} until browned. Deglaze the skillet with a splash of the prepared stock, then remove the sausage and set aside.
 
In the same skillet, add the @butter{2%tbsp}. Cook the remaining @onion{1%medium} until deeply browned. Deglaze with ½ cup of stock and reduce au sec.
 
Stir in the diced @green bell pepper{1}, diced @red bell pepper{1}, minced and seeded @jalapeno{2}, @scallion{1%bunch}, @celery{3%stalk}, @garlic{4%clove}, @cajun spice{1%tbsp}, @salt{2%tsp}, @bay leaf{5}, @dried oregano{2%tsp}, and @tomato paste{2%tbsp}.
 
Cook until the vegetables begin to stick to the bottom of the pan, then deglaze again with a splash of stock.
 
Add the picked chicken meat, 1 cup of stock, and the reserved chicken juices and fat. Reduce by half.
 
Add the remaining 4 cups of stock, the seared sausage, and the @long grain rice{2.5%cup}.
 
Cover and cook on low for ~{40%minutes}. Remove from heat and let it rest, covered, for ~{10%minutes}.
 
Transfer to a serving dish and serve.