Ingredients

For the spice mix:

• 2 1/4 teaspoons cayenne pepper
• 3/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon freshly ground white pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground mustard
• Pinch celery salt

For the jambalaya:

• 2 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1/3 cup vegetable oil
• 1 tablespoon unsalted butter
• 2 large yellow onions, medium dice
• 12 ounces andouille sausage, medium dice
• 4 ounces tasso or smoked ham, medium dice
• 2 large green bell peppers, cored, seeded, and medium dice
• 3 medium celery stalks, medium dice
• 1 jalapeño, cored, seeded, and finely chopped
• 3 medium garlic cloves, minced
• 1 teaspoon kosher salt, plus more as needed
• 1 (14-1/2-ounce) can tomato sauce or crushed tomatoes
• 1 tablespoon tomato paste
• 2 cups long-grain white rice
• 3 cups low-sodium chicken stock
• 2 bay leaves
• 2 medium scallions, thinly sliced (white and light green parts only)

Description

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