Cajun Jambalaya

Food recipe today. I made up a boxed jambalaya a couple weeks ago and figured I'd try making one from scratch to see how it compared. I love jambalaya and it's kind of like stews/soups in that it's better the day after you make it. This recipe is Cajun rather than Creole; based on some quick Googling, the primary difference between the two is Cajun style uses broth only. whereas Creole style usually includes tomato sauce and/or crushed tomatoes. 

I really enjoyed this recipe but I think I might try a minor tweak next time. I wouldn't say this dish was too salty, but it was definitely salty. Next time I think I'll dial the Cajun seasoning back to 3 teaspoons total and see how that turns out. The heat level on this dish was great; noticeable spice, but not punishing. Here's the recipe as I made it today:

1# Boneless, skinless chicken thighs, cut into bite-sized pieces
1/2t Baking soda
4t Tony Chachere's Creole seasoning with salt, divided (consider reducing to 3 teaspoons)

2t Canola oil
13oz Johnsonville andouille smoked sausage, cut into 1/4-inch thick slices
1c Yellow onion, diced 
1c Green bell pepper, diced 
1/2c Celery, diced 
4 Large garlic cloves, minced

2c Long-grain white rice, rinsed
2t Worcestershire sauce
2 Bay leaves
1t Dried thyme
1/2t Ground black pepper
3c Low-sodium chicken broth
4 Scallions/green onions, thinly sliced

Instructions

1. Prep all ingredients.  
2. Combine chicken with 1/2 teaspoon baking soda and 2t Creole seasoning in a bowl. Mix well and allow to "marinate" for at least 15 minutes. The baking soda will help keep the chicken tender.
3. Heat the oil in a large Dutch oven over medium-high heat.  
4. Add chicken to Dutch oven and brown on all sides, about 8-10 minutes. 
5. Transfer cooked chicken to a plate. There should be some nice flavorful brown bits stuck in the pot. Don't worry about them for now, they'll be deglazed later.  
6. Add the sausage to the pot and continue to cook over medium-high heat until browned and some of the fat has been rendered (about 5 mins), then transfer the sausage to the plate with the chicken. 
7. Reduce heat to medium and add onion, bell pepper, and celery to the pot. Sautee until tender and translucent (about 5 minutes). The moisture from the vegetables will deglaze the pot, so stir periodically.
8. Return the chicken and sausage to the pot. 
9. Add garlic, broth, Worcestershire sauce, rice, bay leaves, thyme, black pepper, and remaining 2t Creole seasoning (or optionally 1 teaspoon for less saltiness).
10. Mix well, then turn heat up to high and bring to a boil. 
11. Reduce heat to low, cover the pot, and simmer for about 30 minutes or until all liquid is absorbed. 
12. Fluff with a fork and serve with sliced scallions/green onions and Tabasco sauce to taste.