Creole Jambalaya for One

Directions

1. Sauté Proteins: Begin by heating a tablespoon of olive oil in a medium-sized pot over medium heat. Add the chopped sausage to the pot and cook until it's well browned. Once done, transfer the sausage to a plate. In the same pot, add the chicken thigh seasoned with Cajun seasoning and salt. Sauté until each side is golden brown, then remove and place it with the sausage.
2. Cook the 'Holy Trinity': Using the flavorful oil left in the pot, add the chopped yellow onion, celery stalks, and bell pepper, sprinkling with a pinch of salt. Stir frequently and cook until the vegetables soften and become translucent, typically around five minutes. This is the base of your dish known as the 'holy trinity' in Cajun cuisine.
3. Combine Garlic, Tomatoes, and Meats: Stir in the minced garlic and cook for 30 seconds until aromatic. Add the chopped tomatoes and cook for 2 minutes, allowing the tomatoes to soften slightly. Return the browned sausage and chicken to the pot, stirring them into the mixture.
4. Simmer with Rice and Seasonings: Mix in the rice, ensuring it's well-coated with the tomato and vegetable mix. Pour in the chicken broth, then add the bay leaf, thyme, and additional Cajun seasoning, along with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the rice is fully cooked and has absorbed the liquid.
5. Rest and Garnish: Once the rice is done, turn off the heat and let the dish rest, covered, for a few minutes to allow the flavors to meld. Before serving, remove the bay leaf, fluff the rice with a fork, and garnish with freshly chopped green onions.