📝 About This Recipe
Transport your kitchen to the heart of Louisiana with this soul-warming, one-pot masterpiece. This Cajun-style 'brown' jambalaya features succulent chicken thighs and zesty andouille sausage simmered with the 'Holy Trinity' of aromatics and toasted long-grain rice. It is a deeply flavorful, rustic celebration of heritage and spice that perfectly captures the vibrant spirit of New Orleans.
🥗 Ingredients
Proteins
- 1.5 pounds Boneless skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 12 ounces Andouille sausage (sliced into 1/4-inch rounds; substitute with Kielbasa if unavailable)
The Holy Trinity and Aromatics
- 1 large Yellow onion (finely diced)
- 1 large Green bell pepper (diced)
- 3 stalks Celery stalks (diced)
- 4 cloves Garlic (minced)
- 1 Jalapeño (seeded and minced for extra heat (optional))
Rice and Liquid
- 2 cups Long-grain white rice (uncooked; do not use instant rice)
- 4 cups Chicken stock (low-sodium preferred)
- 1 tablespoon Worcestershire sauce
Seasoning and Pantry
- 2 tablespoons Vegetable oil
- 2 tablespoons Cajun seasoning (adjust based on salt content of the brand)
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 2 Bay leaves (whole)
- 1/2 cup Green onions (sliced for garnish)
- 1/4 cup Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Season the diced chicken thighs generously with 1 tablespoon of the Cajun seasoning, ensuring all pieces are evenly coated.
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2
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat. Once shimmering, add the sliced andouille sausage.
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3
Brown the sausage for 5-6 minutes until the fats render and the edges are crisp and dark. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
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4
In the same pot, add the chicken pieces. Sear for 3-4 minutes per side until golden brown (the chicken doesn't need to be fully cooked through yet). Remove chicken and set aside with the sausage.
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5
Reduce heat to medium. Add the 'Holy Trinity'—the onion, bell pepper, and celery—to the pot. Sauté for 6-8 minutes, scraping the bottom of the pot to release the 'fond' (brown bits) which adds immense flavor.
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6
Stir in the minced garlic and jalapeño (if using). Cook for 1 minute until fragrant.
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7
Add the uncooked rice to the vegetables. Stir constantly for 2-3 minutes to 'toast' the rice; it should turn slightly opaque and smell nutty.
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8
Add the remaining Cajun seasoning, smoked paprika, dried thyme, and bay leaves. Stir to coat the rice and vegetables in the spices.
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9
Pour in the chicken stock and Worcestershire sauce. Return the browned chicken and sausage (and any juices) back into the pot. Stir once to combine.
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10
Bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to the lowest setting and cover the pot with a tight-fitting lid.
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11
Simmer undisturbed for 25-30 minutes. Do not lift the lid! This allows the rice to steam perfectly and absorb all the liquid.
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12
After 30 minutes, turn off the heat. Let the pot sit, covered, for an additional 5 minutes to allow the moisture to redistribute.
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13
Remove the lid and discard the bay leaves. Use a large fork to gently fluff the rice, incorporating the meat and vegetables evenly.
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14
Taste and adjust seasoning with salt or hot sauce if desired. Garnish generously with sliced green onions and fresh parsley before serving.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy during the long simmer and provide much better flavor. Toasting the rice in the oil and aromatics before adding liquid is the secret to grains that stay separate rather than turning into mush. If you prefer a 'Creole' version (Red Jambalaya), add one 14-ounce can of crushed tomatoes when you add the stock. Resist the urge to stir the pot while the rice is simmering, as this releases starch and makes the dish gummy. If the rice is still a bit firm after 30 minutes, splash in 1/4 cup more stock and cover for 5 more minutes.
🍽️ Serving Suggestions
Serve with a side of buttery, skillet-baked cornbread to soak up any extra flavors. A crisp, cold wedge salad with blue cheese dressing provides a refreshing contrast to the spicy heat. Pair with a classic Louisiana Abita Amber ale or a crisp, acidic white wine like Chenin Blanc. Keep a bottle of high-quality Louisiana hot sauce (like Crystal or Tabasco) on the table for guests to customize their heat level. Finish the meal with a classic dessert like warm bread pudding or cafe au lait.