This authentic Louisiana jambalaya combines perfectly seared chicken and spicy andouille sausage with aromatic vegetables and rice, all cooked together in one pot to create a soul-warming dish bursting with Creole flavors and satisfying textures.
Recipe Details
Ingredients
- 900g boneless, skinless chicken thighs, cut into chunks
- 450g andouille sausage, sliced
- 45ml vegetable oil
- 1 large yellow onion, diced
- 2 medium bell peppers (mix of colors), diced
- 3 stalks celery, diced
- 6 cloves garlic, minced
- 400g long-grain white rice
- 1 liter chicken stock
- 400g can diced tomatoes with juice
- 3 leaves bay leaves
- 15ml Cajun seasoning blend
- 10ml sweet paprika
- 2.5ml cayenne pepper
- 5ml dried thyme
- 5ml dried oregano
- 10ml kosher salt
- 5ml freshly ground black pepper
- 6 stalks green onions, sliced
- 60ml fresh parsley, chopped
- 15ml Louisiana-style hot sauce
- 2 lemons lemon wedges for serving
Instructions
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Season 900g boneless with 10ml kosher salt, 5ml freshly ground black pepper, and half the 15ml Cajun seasoning blend.
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Heat 45ml vegetable oil in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat. Add seasoned chicken and cook for 6-8 minutes until browned on all sides. Remove and set aside.
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Add 450g andouille sausage to the same pot and cook for 3-4 minutes until browned. Remove and set aside with chicken.
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Reduce heat to medium and add 1 large yellow onion, 2 medium bell peppers (mix of colors), and 3 stalks celery to the pot. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened (this is your "holy trinity").
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Add 6 cloves garlic, remaining 15ml Cajun seasoning blend, 10ml sweet paprika, 2.5ml cayenne pepper, 5ml dried thyme, and 5ml dried oregano. Cook for 1 minute until fragrant.
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Stir in 400g long-grain white rice, coating it with the vegetables and spices. Cook for 2-3 minutes until rice is lightly toasted.
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Add 1 liter chicken stock, 400g can diced tomatoes with juice, 3 leaves bay leaves, and 15ml Louisiana-style hot sauce. Return chicken and sausage to the pot and bring to a boil.
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Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and has absorbed most of the liquid. Avoid stirring during this time.
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Remove from heat and let stand, covered, for 10 minutes to allow rice to finish absorbing liquid.
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Remove 3 leaves bay leaves and discard. Gently fold in 6 stalks green onions and 60ml fresh parsley. Taste and adjust seasoning.
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Serve hot with 2 lemons lemon wedges for serving and additional hot sauce on the side.
Tips
Rice Selection: Long-grain white rice works best as it stays separate and doesn't get mushy. Avoid short-grain or converted rice which won't give the right texture.
Holy Trinity: The combination of onions, bell peppers, and celery is the flavor foundation of Creole cooking. Cook them until softened but not browned.
Sausage Choice: Authentic andouille sausage is key to proper jambalaya flavor. If unavailable, substitute with another spicy smoked sausage, but avoid sweet Italian sausage.
No Stirring Rule: Once you add the liquid and return ingredients to the pot, resist stirring until the end. This prevents the rice from becoming gummy.
Liquid Ratio: The stock should just cover the rice. If it seems dry during cooking, add hot stock 60ml (1/4 cup) at a time.
Spice Level: Adjust cayenne and hot sauce to your heat preference. Traditional jambalaya has a good kick but shouldn't be overwhelmingly spicy.
Make-Ahead: Jambalaya reheats beautifully and often tastes better the next day. Store refrigerated for up to 3 days.
Seafood Variation: For a seafood jambalaya, add shrimp and/or crawfish in the last 5 minutes of cooking to prevent overcooking.