Cajun Jambalaya
Recipe GLPR78a150e8cc48e3
A vibrant one-pot Cajun classic featuring tender chicken thighs and spiced Andouille sausage combined with the holy trinity of onion, celery, and bell pepper. Aromatic long-grain rice simmers in savory broth seasoned with paprika, cayenne, oregano, and thyme, creating a deeply flavorful dish bursting with authentic Louisiana heat and character.
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Ingredients
3 tablespoons safflower oil
1 ¼ pounds boneless, skinless chicken thighs, cut into 1 ½-inch pieces
Kosher salt to taste
Freshly ground black pepper to taste
¾ pound Andouille sausage, thinly sliced on bias
1 medium onion, cut into small pieces
2 ribs celery, cut into small pieces
1 small green bell pepper, cut into small pieces
4 cloves garlic, thinly sliced
2 cups long-grain white rice
1 bay leaf
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon dried oregano
¼ teaspoon dried thyme
4 cups low-sodium chicken broth
Directions
Heat safflower oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken thigh pieces evenly with kosher salt and freshly ground pepper.
Once the oil is hot, add the seasoned chicken and cook, stirring occasionally, until the external surfaces are browned, about 6–8 minutes. Transfer the browned chicken to a clean plate.
In the same pot, add the sliced Andouille sausage and cook over medium-high heat for 3–4 minutes, stirring occasionally, until the sausage edges are lightly browned and fat begins to render. Remove and set aside with the chicken.
Add the diced onion, celery, and green bell pepper to the pot and sauté over medium heat for 5–6 minutes, stirring frequently, until the vegetables soften slightly and begin to release their aroma.
Stir in the sliced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Add the paprika, cayenne pepper, oregano, and thyme to the vegetables and stir constantly for 30 seconds to bloom the spices and distribute their flavors throughout the pot.
Pour in the low-sodium chicken broth and bring the liquid to a boil, scraping any browned bits from the bottom of the pot with a wooden spoon to incorporate their flavor.
Add the long-grain white rice and stir well to evenly distribute it throughout the broth. Return the browned chicken and cooked sausage to the pot along with the bay leaf.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18–20 minutes until the rice is tender, the liquid is fully absorbed, and the chicken reaches an internal temperature of 165°F.
Remove from heat and let the jambalaya rest, covered, for 3–5 minutes. Remove the bay leaf, fluff the rice with a fork, and adjust the seasoning with additional salt and pepper to taste before serving.
