One 13.5-ounce can fire-roasted diced tomatoes
1 yellow onion, finely chopped
2 green bell peppers, finely chopped
3 ribs of celery from heart with leafy tops, finely chopped
4 cloves garlic, chopped
1 pound medium-large shrimp, reserve the tails and shells and devein
1 quart chicken bone broth or stock or broth
2 tablespoons hot sauce (Rach likes Frank's RedHot), and more to pass at table
2 bay leaves
6 boneless, skinless chicken thighs
Salt and pepper
1 tablespoon neutral oil
1 tablespoon butter
12 ounces andouille sausage or chorizo, diced or sliced
2 cups white rice
About 2 tablespoons fresh or 2 teaspoons dried thyme
About 1 tablespoon fresh or 1 teaspoon dried oregano
About 1 teaspoon seafood seasoning (Rach likes Old Bay)
1 teaspoon smoked paprika (pimenton)
4 4 scallions, thinly sliced on an angle
Heat the oven to 375°F.
Drain the tomatoes and reserve the juice. Prep your trinity: onion, peppers and celery and your garlic.
Clean the shrimp and toast the shells over medium heat in a sauce pot for a few minutes, then reduce heat to simmer and add the tomato juice and bone broth, hot sauce and bay leaves.
Season the chicken thighs with salt and pepper and cook in a pot in oil and butter, 1 tablespoon each, over medium-high heat about 8 minutes, until cooked through. Rest chicken. Add sausage to pan and render 1 to 2 minutes, then add the trinity and the garlic and rice and stir to soften, 5 to 6 minutes. Strain stock and add to pot. Slice or dice chicken and add to pot. Add the seasonings and the reserved drained diced tomatoes and cover the pot. Place in oven, cook 30 minutes or until rice is just tender, remove and stir in the shrimp. Replace cover and let stand 15 minutes. Fluff the jambalaya, top with scallions and serve, passing hot sauce at the table.