Classic Cajun Jambalaya
This hearty one-pot dish features smoked sausage, chicken, bell peppers, celery, and onion simmered with spices and rice. The result is a flavorful, slightly smoky dish with fluffy rice and tender meat, showcasing a vibrant mix of textures and bold Louisiana flavors.
Equipment
- Dutch oven or large skillet
- Wooden spoon
Ingredients
- 1 lb smoked Andouille sausage sliced
- 1 lb chicken thighs boneless, skinless, cut into pieces
- 1 cup bell peppers diced, mix of green and red
- 1 cup celery diced
- 1 cup onion diced
- 3 cloves garlic minced
- 1 cup diced tomatoes canned
- 2 cups chicken broth
- 1 1/2 cups long-grain rice
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat your Dutch oven over medium-high heat until hot, and add the sliced sausage. Cook until it’s deep golden and crispy around the edges, about 5 minutes. Transfer the sausage to a plate and set aside.
- Lower the heat to medium and add the chicken pieces to the same pot. Season with salt and pepper, then cook until browned on all sides and cooked through, about 8 minutes. Remove and set aside with the sausage.
- Add diced onions, bell peppers, and celery to the pot. Sauté, stirring occasionally, until the vegetables soften and become fragrant, about 7 minutes. The mixture should smell sweet and look slightly wilted.
- Add minced garlic, paprika, cayenne, and thyme to the vegetables. Stir constantly for about 30 seconds until the spices release their aroma and the garlic turns fragrant.
- Pour in the canned diced tomatoes and chicken broth, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a gentle simmer, which should create a bubbling, fragrant broth.
- Stir in the rice, then add back the cooked sausage and chicken, distributing everything evenly. Cover the pot tightly with a lid.
- Reduce the heat to low, around 150°C (300°F), and let the jambalaya simmer gently for 20-25 minutes. Avoid lifting the lid during this time to keep the steam trapped, ensuring the rice cooks evenly and absorbs all flavors.
- Once the rice is tender and has absorbed the liquid, turn off the heat and let the jambalaya rest, covered, for 5 minutes. This helps the flavors meld and the rice to fluff up.
- Fluff the rice with a fork to separate the grains and check the seasoning. Adjust salt, pepper, or spice if needed.
- Serve the jambalaya hot, garnished with chopped green onions or additional spices as desired. Enjoy the smoky, spicy, hearty flavors in every bite!
Notes
For extra smoky flavor, add a few drops of liquid smoke during cooking. Feel free to customize the protein and spice level to your taste.