Authentic Cajun Chicken and Sausage Jambalaya (Print version)
A brown Cajun chicken and sausage jambalaya with smoky andouille, tender rice, and deep pot flavor from real browning.
# Ingredients:
For the meat
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 -
12 oz (340 g) andouille sausage, sliced into 1/2-inch rounds
03 -
1 1/2 tablespoons Cajun seasoning, divided
04 -
1 teaspoon kosher salt, plus more to taste
05 -
1/2 teaspoon black pepper
06 -
2 tablespoons neutral oil
For the rice
07 -
1 large yellow onion, diced
08 -
1 green bell pepper, diced
09 -
2 celery ribs, diced
10 -
4 cloves garlic, minced
11 -
2 cups (370 g) long-grain white rice, rinsed and well drained
12 -
3 1/4 cups (770 ml) low-sodium chicken stock
13 -
2 bay leaves
14 -
1/4 teaspoon cayenne pepper, optional
15 -
3 green onions, sliced
16 -
1/4 cup chopped fresh parsley
17 -
Hot sauce, for serving
# Instructions:
01 -
Toss the chicken thighs with 1 tablespoon Cajun seasoning, salt, and black pepper. Let them sit while you chop the vegetables.
02 -
Heat the oil in a large Dutch oven over medium-high heat. Brown the chicken in batches for 3-4 minutes per side, then transfer it to a plate.
03 -
Add the sliced andouille to the same pot and cook for 4-5 minutes, turning once, until browned and some fat has rendered.
04 -
Add the onion, bell pepper, and celery. Cook for 6-8 minutes, scraping the browned bits from the bottom, then stir in the garlic for 30 seconds.
05 -
Return the chicken and sausage to the pot. Add the stock, bay leaves, remaining Cajun seasoning, and cayenne. Bring to a steady simmer and cook for 10 minutes.
06 -
Stir in the rinsed rice once, cover tightly, and reduce the heat to low. Cook for 22-25 minutes, until the rice is tender and the liquid is absorbed.
07 -
Remove the pot from the heat and keep it covered for 10 minutes. Discard the bay leaves, fluff gently, and fold in green onions and parsley.
# Good to know:
01 -
Use long-grain white rice, not instant rice.
02 -
Taste Cajun seasoning before adding salt because blends vary.
03 -
Resting the covered pot helps the rice finish evenly.