Traditional Cajun Jambalaya Recipe

Traditional Cajun Jambalaya Recipe

from thespruceeats.com
Dinner
90 min
8 servings
304 kcal / serving

Try this Cajun jambalaya featuring chicken, andouille sausage, and the holy trinity for a flavorful one-pot meal perfect for gatherings.

Ingredients

  • 1 poundboneless, skinless chicken thighs, cut into 1-inch pieces
  • 4 teaspoonscajun seasoning with salt
  • 2 teaspoonsneutral oil, such as canola
  • 12 ouncesandouille or smoked sausage
  • 1 cupdiced yellow onion
  • 1 cupdiced green bell pepper
  • ½ cupdiced celery
  • 4 largecloves garlic, minced
  • 2 cupslong-grain white rice
  • 2 teaspoonsworcestershire sauce
  • 2dried bay leaves
  • 1 teaspoondried thyme
  • ½ teaspoonfreshly ground black pepper
  • 3 cupslow-sodium chicken broth
  • 4 mediumscallions
  • tabasco sauce, for serving

Directions

  1. 1

    Gather the ingredients.

  2. 2

    In a medium bowl, combine the chicken thighs with 2 teaspoons of Cajun seasoning (if using a salt-free option, add 1/2 teaspoon of salt as well) and toss them to coat.

  3. 3

    Heat the oil in a large Dutch oven or another heavy-duty pot over medium-high heat. Add the chicken and brown it on all sides for 8 to 10 minutes. Transfer the chicken to a plate and set it aside.

  4. 4

    Add the sausage to the pot and cook until browned and the fat has rendered, about 5 minutes. Transfer the sausage to the same plate as the chicken.

  5. 5

    Add the onion, bell pepper, and celery to the pot. Sauté over medium heat until the vegetables are tender and translucent, about 5 to 6 minutes.

  6. 6

    Add the garlic, rice, Worcestershire, bay leaves, thyme, black pepper, chicken broth, and the remaining 2 teaspoons of Cajun seasoning (if using salt-free seasoning, add the remaining 1/2 teaspoon of salt). Return the chicken and sausage to the pot. Stir to combine. Bring to a boil over high heat.

  7. 7

    Reduce heat to low and simmer, covered, until the rice is fully cooked and you can fluff the rice with a fork, about 30 minutes. If the rice is still too wet, cook uncovered for another 5 to 10 minutes to evaporate excess moisture.

  8. 8

    Serve garnished with the scallions and the hot sauce on the side.