Cajun Chicken Jambalaya (Print Version)
# Ingredients:
→ Proteins
01 -
1 pound boneless skinless chicken thighs, cut into 2.5 cm chunks
02 -
1 pound smoked spicy sausage (andouille or conecuh), cut into 2.5 cm discs
→ Aromatics & Vegetables
03 -
300g frozen chopped onion, bell pepper, and celery mix
04 -
1 can (400g) diced tomatoes with basil, garlic & oregano
→ Liquids
05 -
60ml olive oil
06 -
1 can (400ml) chicken broth
→ Seasonings
07 -
1 tablespoon dried parsley
08 -
1 teaspoon dried basil
09 -
1 teaspoon garlic powder
10 -
½ teaspoon Cajun seasoning
11 -
½ teaspoon black pepper
12 -
½ teaspoon salt
→ Grains
13 -
2 cups uncooked extra long grain rice
# Instructions:
01 -
Heat olive oil in a heavy 5-quart Dutch oven over medium-high heat. Season chicken chunks lightly with Cajun seasoning and brown for 3-5 minutes until golden but not fully cooked. Remove chicken from pot and set aside.
02 -
In the same pot, add sliced sausage and brown for 5 minutes. Add the onion, bell pepper, and celery mix. Stir well, scraping the bottom to incorporate any browned bits. Cover and simmer on medium heat for 5 minutes, stirring once halfway through.
03 -
Return chicken to pot. Add tomatoes, broth, parsley, basil, garlic powder, Cajun seasoning, pepper, and salt. Mix thoroughly and adjust seasoning to taste.
04 -
Add raw rice and stir well to combine. Bring mixture to a boil, then cover and reduce heat to a very gentle simmer. Cook for 10 minutes, then carefully stir once to bring rice to the top. Cover again and continue cooking on lowest heat for 30 minutes or until rice is tender. Do not lift the lid during the final cooking period.
# Notes:
01 -
For fresh vegetables instead of frozen mix, use 1 large onion, 1 green bell pepper, and 2 celery stalks, all finely chopped.
02 -
Alternatively, this dish can be baked in the oven at 175°C (350°F) for 1 hour in a covered roasting pan.
03 -
Chorizo sausage works as a substitute for andouille if preferred.
04 -
Do not use instant rice in this recipe.