Features spicy cured Tasso ham for an authentic deep-south flavor profile.
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Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the chicken pieces until golden; remove and set aside.
In the same pot, add the diced Tasso ham and Andouille sausage, sautéing for 5 minutes until the fats render and the edges are crispy.
Add the 'Holy Trinity' (onion, bell pepper, and celery) to the pot, cooking until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant, then add the dry rice and toast it for 2 minutes while stirring constantly.
Pour in the chicken stock and the can of diced tomatoes, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits.
Return the chicken to the pot, bring the mixture to a rolling boil, then immediately reduce the heat to low.
Cover the pot with a tight-fitting lid and simmer undisturbed for 20 to 25 minutes until the liquid is absorbed and the rice is tender.
Remove from heat and let the jambalaya sit covered for 5 minutes, then fluff with a fork and serve immediately.
