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Cajun-Style Chicken and Sausage Jambalaya

Ingredients · Serves 6 · Prep 20 min · Total 1 hr 20 min

  • Spice blend
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp cayenne pepper, use 1/4 tsp for mild
  • ½ tsp black pepper
  • 1 tsp kosher salt
  • Jambalaya
  • 1 tbsp vegetable oil
  • 12 oz andouille sausage, fully cooked, sliced into 1/4-inch coins
  • 1 ½ lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 4 cloves garlic, minced
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Cajun-Style Chicken and Sausage Jambalaya

Ingredients, continued

  • Jambalaya (continued)
  • 1 ½ cups long-grain white rice, uncooked
  • 3 cups chicken broth
  • 2 bay leaves
  • To serve
  • 3 green onions, sliced
  • hot sauce (optional)
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Cajun-Style Chicken and Sausage Jambalaya

Steps

  1. Mix the spice blend in a small bowl.
  2. Heat the oil in a Dutch oven over medium-high heat. Add the sausage and cook, stirring now and then, until browned. Move it to a bowl with a slotted spoon.
  3. Toss the chicken with half the spice blend.
  4. Add the chicken to the pot in a single layer and cook until browned on most sides. It doesn't need to be cooked through. Add it to the bowl with the sausage.
  5. Add the onion, bell pepper and celery and cook, scraping up the brown bits, until soft. The browned bottom is where the flavor and color come from.
  6. Stir in the garlic and the rest of the spice blend until fragrant.
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Cajun-Style Chicken and Sausage Jambalaya

Steps, continued

  1. Add the rice and stir so every grain is coated.
  2. Pour in the broth, add the bay leaves and return the chicken, sausage and any juices. Stir once and bring to a boil.
  3. Cover tightly, turn the heat to low and cook without lifting the lid or stirring.
  4. Turn off the heat and let the pot sit, still covered, so the rice finishes steaming.
  5. Check that a piece of chicken reads 165°F (74°C). Remove the bay leaves, fluff with a fork and top with green onions. Pass hot sauce at the table.
  6. Cook to 165°F inside (check with a thermometer).