Begin by removing any excess fat from the boneless, skinless chicken thighs. Cut the thighs into bite-sized chunks, approximately 1 inch in size. Using a large pot or Dutch oven, heat up the chicken broth until it reaches a simmering point. Gently add the chicken pieces to the simmering broth and allow them to cook for approximately 10 minutes. Using a slotted spoon, remove the chicken from the broth and transfer it to a separate bowl.

In the same pot, add the diced onions, green bell peppers, and celery. Cook for around 5 minutes until they begin to soften. Next, introduce the garlic paste, garlic powder, and tomato paste to the pot. Continue cooking for an additional 2 minutes while continuously stirring.

Time to add the rice and sausage. Introduce the rice into the pot and mix it well with the vegetable mixture. Pour in 7 cups of chicken broth from earlier (reserving 1 cup for later). Add the andouille sausages, cayenne pepper, Tony’s Creole seasoning, onion powder, hot sauce, minced garlic, and smoked paprika.

Bring the jambalaya to a boil then reduce the heat to low. Allow it to simmer for approximately 20 minutes until the rice is fully cooked and all of the liquid has been absorbed. If the jambalaya appears dry, add some of the reserved chicken broth as needed. Once cooked, incorporate the previously set aside chicken pieces and stir well.

It’s time to serve your homemade Yard House jambalaya! Before plating, garnish with fresh parsley and sliced green onions for an added burst of flavor and color. Serve hot.