One-Pot Jambalaya Bowl

Bring water to a boil in a large pot. Add chicken thighs and boil for 10-12 minutes until just cooked through. Remove chicken and reserve the broth - you'll need 7 cups of it.

While chicken cools, heat half the butter in a Dutch oven over medium heat. Add the holy trinity - onion, bell pepper, and celery - and cook until softened, about 5 minutes. Add garlic and cook another minute.

Pull the chicken meat from the bones in large chunks, discarding skin and bones. Add chicken and sliced sausage to the vegetables.

Add remaining butter and flour to the pot. Cook, stirring constantly, to make a light roux - about 3-4 minutes until it smells nutty but hasn't darkened much. (This isn't a dark roux like gumbo - keep it moving and don't let it burn.)

Slowly whisk in the reserved chicken broth, then stir in rice, hot sauce, and Cajun seasoning. Bring to a boil, then reduce heat to low.

Cover and simmer for 25-30 minutes, stirring 2-3 times to prevent sticking, until rice is tender and liquid is absorbed.

Let stand 5 minutes before serving in bowls.