This chicken and sausage jambalaya borrows from the best Creole and Cajun traditions for a spicy jambalaya thats the best of both worlds.
Cook the chicken and sausage
In a large dutch oven or heavy-bottomed pot over medium to high heat, cook the diced bacon for 8 to 10 minutes, stirring often, until the bacon is browned but not crisp. Add the smoked sausage and cook for a 8 to 10 minutes until the sausage is browned. Remove the bacon and sausage and set aside.
Coat the chicken in the paprika and cook the chicken for 7 to 8 minutes or until the chicken is completely cooked through. Remove the chicken and set aside.
Cook the vegetables
Mix in the butter, scraping up any browned bits (or fond) from the meat, and stirring occasionally, cook the onion, celery, green pepper and red pepper for 10 to 12 minutes or until the vegetables are tender. Add in the jalapeños, garlic, tomatoes, tomato paste, oregano, thyme, chili powder and cayenne pepper and cook for an additional 5 minutes until the vegetables and spices are well blended. If necessary, break down any stubborn tomatoes with your spatula.
Cook the jambalaya
Add the white wine, again scraping up the fond from the bottom of the pot, cooking for 2 to 3 minutes. Add the bacon, sausage, chicken, chicken stock, rice and bay leaves and bring the mixture to a boil. Reduce to low heat and simmer for 20 to 25 minutes. Remove the bay leaves and add the green onions, parsley and lemon juice. Cover the pot and cook until the rice is tender ( 15 minutes). A folded kitchen towel placed under the lid can absorb any excess condensation. Fluff the rice with a fork and serve.