Jambalaya

Step 1. Combine all of the spices in a small bowl and set aside.

Step 2. Prepare the vegetables as instructed. Cut sausage into ½ inch thick rounds, and the chicken into bite-sized pieces.

Step 3. Heat 1 tablespoon of the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Add the sausage in a single layer and cook until browned on the cut sides, 3 to 4 minutes per side. Set aside.

Step 4. Add the remaining 1 tablespoon of oil to the drippings in the pot. Add the chicken and cook until browned, 2 to 3 minutes per side. Set aside.

Step 5. Add the onion and garlic mixture, Creole seasoning, and 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.

Step 6. Add 2 cups white rice and cook, stirring frequently, until the rice is opaque and toast-y smelling, about 3 minutes.

Step 7. Pour in 4 cups water and chicken base 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, about 20 minutes

Step 8. Give the mixture a gentle stir on top. 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.