Jambalaya with Creole Seasoning

Combine garlic powder, onion powder, paprika, ground white pepper, and ground cayenne in a small bowl.

Thinly slice scallions and set aside for garnish.

Dice the yellow onion, celery, and green bell pepper; mince the garlic cloves.

Cut the sausage into 1/2-inch thick rounds.

Cut the chicken thighs into bite-size pieces and season with kosher salt and Creole seasoning.

Heat oil in a large pot over medium-high heat until shimmering.

Add sausage in a single layer and cook until browned on both sides.

Transfer sausage to a plate.

Add remaining oil to the pot.

Add chicken and cook until browned on both sides.

Transfer chicken to the plate with sausage.

Add the onion, garlic mixture, remaining Creole seasoning, and salt to the pot.

Cook until onions are translucent.

Add rice and cook, stirring frequently, until rice is opaque and fragrant.

Pour in water or chicken broth and bring to a boil.

Return chicken and sausage to the pot and stir to combine.

Cover, reduce heat to low, and simmer until rice is cooked through.

Stir the mixture gently, cover, and let sit for 10 minutes.

Fluff the rice and serve, garnished with scallions and hot sauce if desired.