📝 About This Recipe
Transport your kitchen to the heart of the French Quarter with this soul-warming Cajun classic, perfect for any Mardi Gras celebration. This 'brown' jambalaya features succulent chicken thighs and smoky andouille sausage, deeply caramelized to create a rich, savory base that infuses every grain of rice. It is a one-pot masterpiece that balances the heat of the bayou with the aromatic 'Holy Trinity' of Cajun cooking, delivering a festive explosion of flavor in every bite.
🥗 Ingredients
The Proteins
- 1.5 pounds Boneless, skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 12 ounces Andouille sausage (sliced into 1/4-inch thick rounds)
- 2 tablespoons Vegetable oil (or lard for extra richness)
The Holy Trinity & Aromatics
- 1 large Yellow onion (finely diced)
- 1 large Green bell pepper (seeded and diced)
- 2 stalks Celery stalks (finely diced)
- 4 cloves Garlic (minced)
- 1/2 cup Green onions (sliced, white and green parts separated)
Grains and Liquid
- 2 cups Long-grain white rice (unwashed to retain starch for body)
- 4 cups Chicken stock (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Hot sauce (Louisiana style, like Crystal or Tabasco)
Seasoning Blend
- 1.5 tablespoons Cajun or Creole seasoning (adjust based on salt preference)
- 1 teaspoon Dried thyme
- 1/2 teaspoon Dried oregano
- 2 pieces Bay leaves
- 1 teaspoon Smoked paprika
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or cast-iron pot, heat the vegetable oil over medium-high heat until shimmering.
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2
Add the sliced andouille sausage to the pot. Brown the sausage for 5-6 minutes, stirring occasionally, until the edges are crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
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3
Season the chicken thigh pieces with a pinch of the Cajun seasoning. In the same pot with the sausage fat, brown the chicken in batches for 4-5 minutes per side. It doesn't need to be cooked through yet; look for a deep golden crust. Remove and set aside with the sausage.
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4
Reduce heat to medium. Add the diced onion, bell pepper, and celery (the Holy Trinity) to the pot. Use a wooden spoon to scrape up all the 'fond' (the brown bits) from the bottom of the pot—this is where the color and flavor live!
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5
Sauté the vegetables for 8-10 minutes until they are soft and the onions are starting to caramelize into a light brown color.
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6
Stir in the minced garlic, the white parts of the green onions, and the remaining Cajun seasoning, thyme, oregano, and smoked paprika. Cook for 1-2 minutes until fragrant.
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7
Add the dry rice to the pot. Stir constantly for 2-3 minutes to 'toast' the rice; each grain should be coated in the oil and slightly translucent at the edges.
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8
Return the browned chicken and sausage (and any accumulated juices) to the pot. Stir to combine with the rice and vegetables.
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9
Pour in the chicken stock, Worcestershire sauce, and hot sauce. Add the bay leaves. Increase heat to high and bring the mixture to a rolling boil.
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10
Once boiling, give it one final stir, then reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
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11
Simmer undisturbed for 25 minutes. Do not lift the lid! This allows the steam to cook the rice perfectly.
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12
After 25 minutes, turn off the heat. Let the pot sit, still covered, for another 10 minutes to finish steaming.
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13
Remove the lid and discard the bay leaves. Fluff the jambalaya gently with a fork, incorporating the remaining green onion tops for a burst of fresh color and flavor.
💡 Chef's Tips
The secret to a great Cajun jambalaya is the 'fond'—the brown bits stuck to the pot after searing the meat; don't wash the pot, use the vegetables to deglaze it. Always use long-grain rice as it stays separate and fluffy; short-grain or medium-grain rice will turn the dish into a mushy risotto-like consistency. If your Cajun seasoning is very salty, reduce the amount used and add more at the end after tasting. For a 'Creole' version, add 1 can of crushed tomatoes and reduce the chicken stock by 1/2 cup. Avoid stirring the rice once it starts simmering, or you'll release too much starch and make it sticky.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up any extra flavors. A crisp, cold Abita beer or a sweet Southern iced tea pairs perfectly with the spice. Offer extra hot sauce and a bottle of filé powder at the table for guests to customize their heat levels. A simple vinegar-based coleslaw or a green salad provides a refreshing crunch to balance the richness. For a true feast, serve alongside a bowl of seafood gumbo or some fried okra.