Jambalaya Recipe

This Cajun jambalaya brings bold Louisiana flavors to your table, with smoky andouille sausage, tender chicken thighs, and the classic holy trinity of vegetables, all in a perfectly seasoned one-pot rice dish.

Course entree

Cuisine American, Cajun

Keyword cajun jambalaya, jambalaya

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 766kcal

Author Tanya Harris

Ingredients

1 ½ pounds boneless skinless chicken thighs, chopped into 1-inch cubes
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound andouille sausage sliced into ½-inch rounds
1 ½ cups diced yellow onion about 1 large onion
1 cup diced green bell pepper 1 medium pepper
1 cup diced celery about 2 stalks
4 cloves garlic minced
2 cups parboiled rice or long-grain white rice
4 cups chicken broth divided
2 tablespoons Cajun seasoning
2 bay leaves
1 teaspoon dried thyme
½ teaspoon cayenne pepper adjust to taste
½ cup sliced green onions
Hot sauce to taste

Instructions

Season chicken thighs with kosher salt and black pepper. Set aside. In a large Dutch oven or heavy pot over medium-high heat, brown the sausage slices until they develop color and release their fat, about 5 minutes. Remove and set aside.
In the same pot, brown the chicken pieces in the sausage fat until lightly browned on all sides, about 5-7 minutes. Remove and set aside with the sausage. Remove excess fat, leaving about 2-3 tablespoons in the pot.
Add the diced onion, bell pepper, celery, and minced garlic to the pot along with about 2 tablespoons of the chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon as the vegetables cook. Cook until the vegetables soften and start to caramelize, about 8-10 minutes, lightly.
Stir in rice, coating it with the vegetables. Add Cajun seasoning, thyme, and cayenne pepper.
Pour in the remaining chicken broth. Return sausage and chicken to the pot along with any accumulated juices. Stir well and top with bay leaves. Bring to a boil.
Once boiling, reduce the heat to low, cover tightly, and simmer for 22 minutes without lifting the lid.
Remove from heat and let stand, covered, for 5 minutes. Open the lid, remove bay leaves, and fluff with a fork.
Garnish with sliced green onions and serve with hot sauce on the side.

Notes

This recipe uses parboiled rice because it doesn't get mushy and holds up well in one-pot dishes. Long-grain white rice works too, but it just won't be as firm and fluffy.
Jambalaya tastes even better the next day, as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days.

Nutrition