Here is a version of Jambalaya that I came up with using foods I had on hand in the fridge and pantry.
1 1/2 tablespoons vegetable oil
4 boneless skinless chicken thighs, cut into chunks or slices approx. 1/2″ by 2″
3 mild Italian sausages, remove from casings & pinch off into 1″ by 1″ pieces
1/2 regular brown onion, diced
2 stalks celery, remove thread from celery if you like & slice between 1/8″ – 1/4″ thickness
1/2 red bell pepper, cut pepper, remove seeds then medium dice
8 oz. canned diced tomatoes
2 cups boxed chicken broth
1 1/4 cups basmati rice
1 1/2 teaspoons Tony Chachere’s creole seasoning (spice aisle at the grocery store)
10+ squirts of Crystal Louisiana hot sauce (or to your taste preference)
Salt and Pepper to taste
Pour oil into saute’ pan and heat on medium setting to warm. Add diced onion and celery, turn heat to medium low and stir for 4-5 minutes until the onion is translucent. Add chicken, sausage and Tony’s creole seasoning and salt and pepper to taste. Continue cooking and stirring for 10 minutes to brown the meats. Add rice, diced bell pepper, chicken broth and diced tomatoes and Louisiana hot sauce. Cover the pan, dutch oven or Instant Pot and continue cooking while covered and on high until the rice is fully cooked and the dish is complete. Chicken internal temperature is safe at 165 degrees.
I made the recipe in both the Le Creuset 2.75 qt. dutch oven and also the 7in 1 Instant slower cooker. Set the Le Creuset on low setting. Cooked the stove top Le Creuset covered version for approximately 1 hour. If the meat is fully cooked during the saute, your dish should be ready in 20 minutes. I cooked the dish that was in the 7 in 1 slow cooker at high setting for 2 1/2 hours. Both dutch oven and slow cooker methods resulted in Jambalaya that turned out delicious.
Left overs can be portioned into freezer ziplock bags for fridge or freezer.