Cajun
Cajun Jambalaya
A dark, savory Cajun jambalaya with browned chicken, smoky andouille, the holy trinity, and rice cooked directly in the seasoned pot liquor. It is finished with green onion and parsley for the clean, fresh lift found at Louisiana tables.
Ingredients
- Boneless skinless chicken thighs, cut into 1-inch pieces6 oz
- Andouille sausage, sliced into half-moons4 oz
- Long-grain white rice3/4 cup
- Chicken stock1 1/2 cups
- Yellow onion, diced1/2 cup
- Green bell pepper, diced1/3 cup
- Celery, diced1/3 cup
- Garlic, minced2 cloves
- Neutral oil or rendered bacon fat1 tbsp
- Sweet paprika1 tsp
- Dried thyme1/2 tsp
- Dried oregano1/4 tsp
- Cayenne pepper1/4 tsp
- Bay leaf1
- Kosher salt3/4 tsp, plus more to taste
- Black pepper1/2 tsp
- Green onions, sliced2
- Flat-leaf parsley, chopped2 tbsp
Method
- Pat the chicken dry and season it with 1/4 tsp kosher salt, black pepper, paprika, thyme, oregano, and cayenne.
- Heat the oil or bacon fat in a heavy pot or small Dutch oven over medium-high heat.
- Brown the andouille well on both sides, then transfer it to a plate and leave the drippings in the pot.
- Add the chicken in a single layer and brown it deeply without rushing, then transfer it to the plate with the sausage.
- Lower the heat to medium and add the onion, bell pepper, and celery to the same pot.
- Cook the vegetables, scraping the browned bits from the bottom, until softened and lightly browned, 6 to 8 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the rice and stir for 1 minute so the grains are coated in the seasoned fat.
- Return the chicken and andouille to the pot, add the stock, bay leaf, and remaining 1/2 tsp kosher salt, and stir once to combine.
- Bring to a strong simmer, then reduce the heat to low, cover tightly, and cook without lifting the lid for 20 minutes.
- Turn off the heat and let the covered pot rest for 10 minutes.
- Remove the bay leaf, gently fold the jambalaya from the bottom to fluff the rice, and adjust salt if needed.
- Finish with green onions and parsley before serving.
Common questions
Can I substitute chicken breast for the thighs in Cajun jambalaya?
Yes, but thighs stay juicier and more forgiving. If using breast, cut it into larger pieces and brown briefly, then simmer only until just cooked through so it doesn’t dry out.
How long does Cajun jambalaya take from start to finish?
Plan on about 40 to 50 minutes total. Browning the sausage and chicken takes the longest, then the vegetables, and finally the rice needs about 18 to 25 minutes to absorb the stock.
What are the most common mistakes when making jambalaya?
Rushing the browning, skipping the fond on the pot bottom, and stirring too much during simmering are the biggest ones. Also avoid too much liquid; the rice should steam gently, not boil hard.
How should I store leftover jambalaya, and can I freeze it?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. It freezes well for about 2 months. Reheat with a splash of stock or water to loosen the rice.
What should I serve with Cajun jambalaya?
It’s hearty enough on its own, but a simple green salad, coleslaw, sautéed greens, or cornbread works well. Keep sides light and acidic to balance the rich sausage, chicken, and spice.