Spicy Sausage and Chicken Jambalaya
A one-pot Cajun rice dinner of browned andouille sausage and chicken thighs with the holy trinity of onion, pepper and celery, tomatoes and plenty of spice.
Chef's note Taste your Cajun seasoning before you add any salt, because some brands are mostly salt.
Chef's note Taste your Cajun seasoning before you add any salt, because some brands are mostly salt. And don't stir once the lid goes on, or the rice turns gummy.
Ingredients
- 1 tbsp neutral oil
- 12 oz andouille sausage sliced into coins
- 1 lb boneless skinless chicken thighs cut into bite-size pieces
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ¼ tsp cayenne
- 1½ cups long-grain white rice
- 1 can diced tomatoes 14.5 oz
- 3 cups low-sodium chicken broth
- 2 bay leaves
- ½ tsp kosher salt or to taste
- 4 scallions sliced
Steps
Heat 1 tbsp neutral oil in a large Dutch oven over medium-high heat. Brown 12 oz andouille sausage 4 to 5 minutes, then move it to a bowl with a slotted spoon. Brown 1 lb boneless skinless chicken thighs in the same fat, about 5 minutes, and add it to the bowl.
Add 1 yellow onion, 1 green bell pepper and 2 celery stalks and cook, scraping up the browned bits, until soft, 6 to 8 minutes. Stir in 4 cloves garlic, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp dried thyme and ¼ tsp cayenne for 1 minute.
Add 1½ cups long-grain white rice and stir 1 minute to coat it in the fat. Add 1 can diced tomatoes, 3 cups low-sodium chicken broth, 2 bay leaves and ½ tsp kosher salt, return the sausage and chicken, and bring to a boil.
Cover, turn the heat to low, and cook 20 to 25 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
Rest off the heat, still covered, 10 minutes. Remove the bay leaves, fluff, and stir in 4 scallions. Pass hot sauce at the table.
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