Cajun Jambalaya with Cornbread

Instructions

1. 1

   Brown the Meats and Build Flavor Base

   • Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the sliced andouille sausage and cook, stirring occasionally, until well-browned and the fat has rendered, about 5-6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
   • Season the chicken pieces with a pinch of salt and pepper. Add to the pot in a single layer and cook until browned on all sides, about 6-7 minutes. Do not overcrowd the pot; cook in batches if necessary. Remove and set aside with the sausage. The browned bits left on the bottom of the pot are called 'fond' and are key to the dish's flavor.
2. 2

   Sauté the Holy Trinity

   • Add the chopped onion, bell pepper, and celery (the 'Cajun holy trinity') to the pot. Sauté for 7-8 minutes, stirring and scraping the bottom of the pot to release the flavorful fond, until the vegetables are soft and translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
3. 3

   Toast the Spices and Rice

   • Add the Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme to the vegetables. Stir and cook for 1 minute until the spices are fragrant.
   • Add the rinsed long-grain white rice to the pot. Stir constantly for 2 minutes to toast the grains and coat them thoroughly in the fat and seasonings.
4. 4

   Simmer the Jambalaya

   • Return the cooked chicken and sausage to the pot. Pour in the chicken broth and add the bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
   • Stir everything together well, ensuring nothing is stuck to the bottom. Bring the mixture to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting, cover the pot with a tight-fitting lid, and let it simmer for 25 minutes. Do not lift the lid or stir during this time.
5. 5

   Rest and Serve

   • After 25 minutes, turn off the heat completely. Let the pot stand, still covered, for an additional 10 minutes. This step is crucial for allowing the rice to finish steaming and absorb the remaining moisture.
   • Remove the lid and discard the bay leaves. Fluff the jambalaya gently with a fork.
   • Garnish generously with sliced green onions and serve immediately.