A true taste of Louisiana in one pot! This hearty jambalaya features smoky andouille sausage, tender chicken, and the classic 'holy trinity' of vegetables, all simmered with rice and bold Cajun spices for a comforting, flavor-packed meal.
Prep20 min
Cook50 min
Servings6
Serving size: 1 serving
527cal
29gprotein
47gcarbs
25g
Ingredients
2 tbsp Vegetable Oil
454 g Boneless Skinless Chicken Thighs (Cut into 1-inch pieces)
340 g Andouille Sausage (Sliced into 1/4-inch rounds)
1 large Onion (Chopped)
1 large Green Bell Pepper (Chopped)
2 ribs Celery (Chopped)
4 cloves Garlic (Minced)
1.5 cups Long-Grain White Rice (Rinsed until water runs clear)
2 tbsp Cajun Seasoning (Use a salt-free blend if possible to control sodium)
1 tsp Dried Thyme
0.25 tsp Cayenne Pepper (Adjust to taste)
2 Bay Leaves
1 tsp Salt (Divided, adjust to taste)
0.5 tsp Black Pepper (Freshly ground, divided)
3 stalks Green Onions (Thinly sliced, for garnish)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Brown the Meats
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Add to the hot pot and cook until browned on all sides, about 6-7 minutes. Remove with a slotted spoon and set aside.
Add the sliced andouille sausage to the same pot. Cook, stirring occasionally, until well-browned, about 5-6 minutes. Remove and set aside with the chicken.
2
Sauté the Holy Trinity
Reduce the heat to medium. Add the chopped onion, bell pepper, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally and scraping the bottom of the pot to release the flavorful browned bits (fond), until the vegetables are soft and translucent.
3
Bloom Aromatics and Spices
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the Cajun seasoning, dried thyme, and cayenne pepper. Stir constantly for another minute to toast the spices and deepen their flavor.
4
Combine and Simmer
Add the rinsed rice to the pot and stir for 1-2 minutes to coat it in the vegetable and spice mixture.
Pour in the chicken broth and the can of undrained diced tomatoes. Add the bay leaves, remaining 1/2 tsp salt, and 1/4 tsp black pepper.
Return the cooked chicken and sausage to the pot. Stir everything to combine and bring the mixture to a rolling boil.
5
Cook the Rice
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 20-25 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice.
6
Rest and Serve
Remove the pot from the heat and let it stand, still covered, for 10 minutes. This allows the rice to finish steaming and absorb any remaining liquid.
Open the lid, remove and discard the bay leaves. Fluff the jambalaya gently with a fork.
Serve hot, garnished with sliced green onions and fresh parsley.
