Living on the Gulf Coast will turn you into a jambalaya person real quick. This is the big-batch version I make when I actually want leftovers — it feeds eight to ten people, and honestly it's better on day two once everything's had time to sit and get friendly. I originally made this batch to freeze-dry for meal prep, but there's nothing stopping you from just eating it straight out of the pot like a normal person.

Two things I do that aren't strictly by the book: I cook my rice in chicken broth instead of water because why would you pass up free flavor, and I leave the ham out. The recipe says a pound of ham is optional and I'm here to tell you it is very optional — I don't like it, so it never goes in mine. Do your thing.

It's not a fast recipe, but almost none of it is hands-on. You boil and shred the chicken, cook the rice, brown the sausage, and let the vegetables cook down while you do something else. Then it all goes in one pot.