Classic Cajun Jambalaya
A traditional brown jambalaya featuring the holy trinity, smoked andouille, and chicken thighs.
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Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 12 ounces andouille sausage, sliced into rounds
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 2 cups long-grain white rice
- 4 cups chicken stock
- 1 tablespoon Cajun seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat.
- 2
Brown the chicken thighs and sliced andouille sausage until well-seared; remove the meat and set aside, leaving the rendered fat in the pot.
- 3
Add the onion, bell pepper, and celery (the holy trinity) to the pot and sauté until the onions are translucent and slightly browned, scraping the bottom to release the flavor.
- 4
Stir in the minced garlic, Cajun seasoning, and dried thyme, cooking for 1 minute until fragrant.
- 5
Add the rice to the pot and stir for 2 minutes to toast the grains and coat them in the oils and spices.
- 6
Pour in the chicken stock and Worcestershire sauce, then return the browned chicken and sausage to the pot.
- 7
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20 to 25 minutes until the liquid is absorbed and rice is tender.
- 8
Remove from heat and let the jambalaya sit, covered, for 10 minutes before fluffing with a fork and serving.
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