Cajun-Style Chicken and Sausage Jambalaya
- 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
- 1 ½ cups long-grain white rice, uncooked
- 3 cups chicken broth
- 2 bay leaves
- To serve
- 3 green onions, sliced
- hot sauce (optional)
Cajun-Style Chicken and Sausage Jambalaya
- Mix the spice blend in a small bowl.
- 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.
- Toss the chicken with half the spice blend.
- 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.
- 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.
- Stir in the garlic and the rest of the spice blend until fragrant.
- Add the rice and stir so every grain is coated.
- Pour in the broth, add the bay leaves and return the chicken, sausage and any juices. Stir once and bring to a boil.
- Cover tightly, turn the heat to low and cook without lifting the lid or stirring.
- Turn off the heat and let the pot sit, still covered, so the rice finishes steaming.
Cajun-Style Chicken and Sausage Jambalaya
- 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.
- Cook to 165°F inside (check with a thermometer).