Chicken and Sausage Jambalaya (Print version)

A hearty one-pot Chicken and Sausage Jambalaya with smoky andouille, tender chicken thighs, tomatoes, Cajun seasoning, and fluffy long-grain rice.

# Ingredients:

For the jambalaya

01 - 2 tablespoons olive oil
02 - 1 1/4 lb (565 g) boneless skinless chicken thighs, cut into 1-inch pieces
03 - 12 oz (340 g) andouille sausage or smoked sausage, sliced into 1/4-inch rounds
04 - 1 medium yellow onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery ribs, diced
07 - 4 cloves garlic, minced
08 - 1 tablespoon tomato paste
09 - 1 1/2 cups (285 g) long-grain white rice, not instant
10 - 1 can (14.5 oz / 411 g) diced tomatoes with juices
11 - 2 cups (480 ml) low-sodium chicken stock
12 - 1 tablespoon Cajun seasoning, plus more to taste
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme
15 - 1 bay leaf
16 - 1/4 teaspoon cayenne pepper, optional
17 - 1/2 teaspoon kosher salt, plus more as needed
18 - 1/2 teaspoon black pepper

For finishing

19 - 3 green onions, thinly sliced
20 - 2 tablespoons chopped fresh parsley
21 - Hot sauce, for serving, optional

# Instructions:

01 - Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken lightly with salt and pepper, then brown it for 3-4 minutes until the outside has color. Transfer to a plate.
02 - Add the sliced sausage to the same pot. Cook for 4-5 minutes, stirring occasionally, until browned and some fat has rendered.
03 - Add the onion, bell pepper, and celery. Cook for 5-6 minutes, scraping up the browned bits, until the vegetables soften. Stir in the garlic and tomato paste for 1 minute.
04 - Stir in the rice, diced tomatoes with juices, chicken stock, Cajun seasoning, smoked paprika, thyme, bay leaf, cayenne if using, salt, and black pepper. Return the chicken and any juices to the pot.
05 - Bring to a boil, then cover and reduce the heat to low. Simmer gently for 22-25 minutes, until the rice is tender and the liquid is mostly absorbed. Do not stir repeatedly while it cooks.
06 - Remove the pot from the heat and keep it covered for 10 minutes. Discard the bay leaf, fluff with a fork, and fold in green onions and parsley. Serve with hot sauce if desired.

# Good to know:

01 - Use long-grain rice, not instant rice, for the best texture.
02 - If using a salty Cajun seasoning, reduce the added salt and adjust at the end.
03 - Best served after a 10-minute covered rest so the rice finishes evenly.

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