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Feb 19, 2015 By Shereen Pavlides for The 2 min read

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Chef Shereen Pavlides creates her version of Jambalaya.

Nancy Rokos/Calkins Media

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Chef Shereen Pavlides dishes out her version of Jambalaya.

Nancy Rokos/Calkins Media

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In this weekÄ¢¹½ÊÓƵ edition of Cook This, Chef Shereen Pavlides gets in the spirit of Mardi Gras with a take on a Creole classic.

To watch Chef Pavlides make this dish, visit the Food & Dining tab at HeraldStandard.com.

Chicken and sausage jambalaya

Yields: 5 servings

Prep time: 15 minutes

Cook time: 55 minutes

8 sprigs fresh thyme

2 teaspoons smoked paprika

2 teaspoons ground ancho chile pepper

1/4 teaspoon cayenne pepper

1 tablespoons canola oil

1/2 pound chicken tenders – diced (1/2 inch)

1/2 pound andouille sausage – sliced (1/2 inch)

kosher salt/fresh finely ground black pepper

2 celery stalks – diced (3/4 cup)

1 green pepper – diced (1 cup)

1 onion – diced (3/4 cup)

3 garlic cloves – minced

1 tablespoon tomato paste

1 (14.5 ounce) can fire roasted diced tomatoes

2 cups chicken stock

1 bay leaf

3/4 cup long grain white rice

sliced green onions – to garnish

Tie thyme sprigs into a bundle, using butchers twine. Set aside.

Mix all the ground spices into a small bowl. Set aside

Heat oil in a 4-quart pot over medium-high heat. Add chicken and sausage. Season with 1 teaspoon spices, 1 teaspoon salt and 8 turns on the pepper mill. Sauté until browned, about 6 minutes. Remove chicken and sausage into a large bowl with a slotted spoon.

In the same pot over medium heat. Add celery, peppers and onions. Season with 3/4 teaspoon salt and 4 turns on the pepper mill. Sauté until tender crisp, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add tomato paste and sauté until caramelized, 1 minute.

Add diced tomatoes, chicken stock, bay leaf, thyme bundle, return browned chicken and sausage, 1 teaspoon salt, 8 turns on the pepper mill, and remaining ground spices. Bring to a boil over medium-high heat. Reduce to medium – low and continue to cook until the flavors build, about 20 minutes. Stir periodically. Add rice, reduce to a simmer, cover and cook until the rice is tender, 12-15 minutes. Remove from the heat. Remove and discard thyme bundle and bay leaf. Adjust seasoning to taste. Remove lid and let set 8 minutes before serving. Ladle into bowls and garnish with green onions.