When you hear the word Lowcountry, you think of quite a few things! When in Charleston, I think Jambalaya and vibes. I enjoy jambalaya at a little restaurant called LoLA’s! It’s in North Charleston, but honey this little place makes the absolute best jambalaya I’ve ever eaten! Clear your schedule to make this recipe! Every time I make it I find myself singing “Jambalaya” by Fats Domino!

Traditionally a creole recipe, this is inspired by Lowcountry cuisine.

Yields: Enough to feed ya family

INGREDIENTS

FOR THE CREOLE SEASONING:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground cayenne

FOR THE JAMBALAYA:

• 1 small yellow onion, diced (about 1 cup)
• 3 medium stalks celery, diced (about 1 cup)
• 1 medium green bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced
• 12 ounces boneless, skinless chicken thighs, cut into bite-size pieces

• 1 (about 12-ounce) package andouille or smoked sausage, cut into 1/2-inch thick rounds
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons neutral oil, such as canola, divided
• 2 cups medium or long-grain white rice
• 2 1/2 cups water or low-sodium chicken broth
• 2 medium scallions, thinly sliced
• Vinegar-based hot sauce (I like Crystal), for serving (optional)

Directions:

Place 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon ground white pepper, and 1/2 teaspoon ground cayenne in a small bowl and stir to combine

Place 1 diced small yellow onion, 3 diced medium celery stalks, 1 diced medium green bell pepper, and 3 minced garlic cloves in a medium bowl.

Cut 12 ounces boneless, skinless chicken thighs into bite-size pieces. Season the chicken with 1/2 teaspoon of the kosher salt and 1 tablespoon of the Creole seasoning. Cut 1 (12-ounce) package andouille sausage into 1/2-inch thick rounds.

Heat 1 tablespoon of the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. You’ll know the oil is hot enough when a sprinkle of water pops and crackles. Add the sausage in a single layer and cook until browned on the cut sides, 3 to 4 minutes per side. Using tongs, transfer the sausage to a plate.

Add the remaining 1 tablespoon canola oil to the drippings in the pot. Add the chicken and cook until browned, 2 to 3 minutes per side. Using tongs, transfer the chicken to the plate with the sausage.

Add the vegetable mixture, remaining Creole seasoning, and remaining 1 1/2 teaspoon kosher salt. Cook, scraping up the browned bits from the bottom of the pot and stirring occasionally, until the onions are translucent, about 2 minutes.

Add 2 cups white rice and cook, stirring frequently, until the rice is opaque and toast-y smelling, about 3 minutes

Pour in 2 1/2 cups water or chicken broth and bring to a boil. Return the chicken and sausage and any accumulated juices to the pot and give everything one good stir to mix together. Cover, reduce the heat to low, and simmer undisturbed until the rice is cooked through, 20 to 30 minutes.

Give the mixture a gentle stir on top. Cover again, remove from the heat, and let sit for 10 minutes. If the rice is still too wet, take the lid off so the extra liquid evaporates. If the rice is a little dry, keep the lid on a little longer to give the rice more time to absorb the liquid.

Once rice is at desired consistency, fluff and serve. Garnish with 2 thinly sliced scallions and a few dashes of vinegar-based hot sauce

Tips: the creole seasoning can be made up to 1 month ahead and stored in an airtight container.