Easy Jambalaya

Easy recipe that doesn't require making a roux.

ingredient amount procedure
Olive oil 1 Tbsp
Andouille sausage, thinly sliced 1 lb
Saute sausage until browned
Olive oil 1 Tbsp
Chicken breast 1 lb
Salt and pepper
Saute chicken until just cooked
Olive oil 2 Tbsp
Bell pepper, diced 3 small
Celery, diced 2 ribs
Onion, diced 1
Garlic, minced 4 cloves
Salt and pepper
Saute vegetables until soft
Paprika 1/2 Tbsp
Garlic powder 1 tsp
Black pepper 1/2 tsp
White pepper 1/2 tsp
Onion powder 1/2 tsp
Oregano 1/2 tsp
Cayenne 1/2 tsp
Thyme 1 tsp
Cayenne 1 tsp
Bay leaf 2
Saute with vegetables, 30 s
Crushed tomatoes 14 oz
Chicken stock 3-4 cups
Jasmine rice 1 1/2 cups
Stir in, bring to simmer, then medium-low covered 30 min
Stir in meat, remove leaves Season and garnish
  1. Heat oil in a stock pot over medium-high heat. Add the sausage and sauté for 5-7 minutes, stirring occasionally, until the sausage is lightly browned. Transfer the sausage to a medium bowl and set aside.
  2. Heat oil in the stock pot over medium-high heat. Add the chicken, season with salt and pepper, and sauté for 5-7 minutes, stirring occasionally, just until the chicken is cooked through. Transfer to the bowl with the sausage.
  3. Heat oil in the stock pot. Add bell peppers, celery, onion, garlic, salt and pepper, and sauté for 6 minutes, stirring occasionally, until the onions are softened.
  4. Add the spices to the pot and saute for 30 seconds.
  5. Stir in the tomatoes, stock, and rice to the pot. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low, cover and simmer for about 30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
  6. Stir in the chicken and sausage to bring them to temperature and remove bay leaves.
  7. Season with salt, pepper, and hot sauce. Garnish with parsley or green onions.
Are all of the spices really necessary? How about just 1 Tbsp each of cayenne and paprika?