📝 About This Recipe
This soul-warming classic is a hallmark of Cajun country, where the rice absorbs every drop of flavor from the 'Holy Trinity' of vegetables and savory meats. Unlike its tomato-heavy Creole cousin, this 'brown' jambalaya relies on deeply seared chicken and caramelized onions to create a rich, mahogany-hued depth. It is a one-pot masterpiece that captures the rustic, bold spirit of Louisiana in every spice-flecked bite.
🥗 Ingredients
Proteins
- 1.5 pounds Chicken Thighs (boneless, skinless, cut into 1-inch pieces)
- 12 ounces Andouille Sausage (sliced into 1/4-inch rounds)
The Holy Trinity & Aromatics
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (diced)
- 3 pieces Celery Stalks (diced)
- 4 cloves Garlic (minced)
Rice and Liquid
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 4 cups Chicken Stock (low sodium, high quality)
- 2 tablespoons Vegetable Oil
Seasoning Blend
- 1.5 tablespoons Cajun Seasoning (salt-free preferred to control seasoning)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (whole)
- 1 tablespoon Worcestershire Sauce
- 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
Garnish
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 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
Season the chicken pieces lightly with a pinch of Cajun seasoning. Add them to the pot in a single layer and sear until golden brown on all sides (about 5-7 minutes). Remove chicken and set aside.
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3
Add the sliced Andouille sausage to the same pot. Brown the sausage for 4-5 minutes until the fat renders and the edges are crisp. Remove and set aside with the chicken.
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4
Reduce heat to medium. Add the 'Holy Trinity' (onion, bell pepper, and celery) to the pot. Sauté for 8-10 minutes, scraping the bottom of the pot to release the 'fond' (the flavorful brown bits from the meat).
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5
Once the onions are translucent and slightly caramelized, stir in the minced garlic and cook for 1 minute until fragrant.
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6
Add the uncooked rice to the pot. Stir well for 2-3 minutes to 'toast' the grains; they should look slightly opaque and be well-coated in the flavored oil.
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7
Stir in the Cajun seasoning, dried thyme, cayenne (if using), and Worcestershire sauce. Ensure the spices are evenly distributed.
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8
Pour in the chicken stock and add the bay leaves. Return the browned chicken and sausage (along with any accumulated juices) to the pot.
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9
Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer undisturbed for 25 minutes. Do not lift the lid! This allows the rice to steam perfectly and absorb the liquid.
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11
After 25 minutes, turn off the heat but keep the lid on. Let the pot sit for an additional 5-10 minutes to finish steaming.
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12
Remove the lid and discard the bay leaves. Use a large fork to gently fluff the rice, incorporating the meats and vegetables evenly. Taste and adjust salt or pepper if needed.
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13
Stir in half of the green onions and parsley, then sprinkle the rest over the top just before serving.
💡 Chef's Tips
Use a heavy Dutch oven to ensure even heat distribution and prevent the rice from scorching on the bottom. Always rinse your rice under cold water to remove excess starch, which prevents the jambalaya from becoming gummy. If you can't find Andouille, a high-quality smoked kielbasa or Spanish Chorizo is a suitable substitute. For the most authentic color, let the onions get quite dark (but not burnt) before adding the liquid. Avoid stirring the pot once the rice is simmering, as this breaks the grains and releases starch, leading to a mushy texture.
🍽️ Serving Suggestions
Serve with a side of crusty French bread to soak up any remaining juices. A crisp, cold glass of Abita beer or a dry Riesling cuts through the spice beautifully. Offer a bottle of Louisiana-style hot sauce on the table for those who want an extra kick. Pair with a simple side of vinegar-based coleslaw to provide a refreshing crunch. Finish the meal with a classic dessert like warm bread pudding or beignets.