Cajun Jambalaya

1. 1
   prep · ~10 min

   Prep the chicken, sausage, and vegetables.

   1.Cut chicken thighs into bite-sized pieces and slice the andouille sausage into rounds.

   2.Dice the onion, green bell pepper, and celery into even pieces.

   3.Mince the garlic cloves and dice the tomatoes.
2. 2
   saute · ~8 min

   Brown the chicken and sausage.

   1.Heat oil in a large heavy-bottomed pot over medium-high heat.

   2.Add chicken pieces and sear until browned on all sides, about 4-5 minutes. Remove and set aside.

   3.Add sliced andouille sausage to the same pot and cook until edges are crisp, about 3 minutes. Set aside with the chicken.

   TIPDon't crowd the pot — browning in batches gives you deeper flavor.
3. 3
   saute · ~6 min

   Cook the trinity and build the base.

   1.Reduce heat to medium. In the same pot, add the diced onion, bell pepper, and celery.

   2.Cook until softened and the onion is translucent, about 5 minutes.

   3.Add minced garlic and smoked paprika. Stir constantly for 30 seconds until fragrant.

   TIPScrape up the browned bits from the bottom of the pot — that's where the flavor lives.
4. 4
   mix · ~2 min

   Add the rice, tomatoes, and seasonings.

   1.Stir in the rinsed rice and cook for 1 minute to toast the grains lightly.

   2.Add diced tomatoes, bay leaves, thyme, oregano, cayenne, salt, and black pepper.

   3.Pour in the water and return the browned chicken and sausage to the pot.
5. 5
   simmer · ~25 min

   Simmer the jambalaya.

   1.Bring the mixture to a boil, then reduce heat to low.

   2.Cover tightly with a lid and simmer for 25 minutes, or until the rice is tender and liquid is absorbed.

   3.Do not lift the lid during cooking — the steam is essential.

   TIPResist the urge to peek. Keeping the lid on ensures perfectly cooked, fluffy rice.
6. 6
   mix · ~7 min

   Add the shrimp and finish cooking.

   1.After 25 minutes, uncover the pot and nestle the peeled shrimp into the rice.

   2.Cover again and cook for 5-7 minutes, until the shrimp turn pink and opaque.
7. 7
   rest · ~5 min

   Rest the jambalaya off the heat.

   1.Remove the pot from heat and let it sit covered for 5 minutes.

   2.Discard the bay leaves. Fluff the rice gently with a fork.

   TIPResting lets any remaining moisture settle, giving you the perfect texture.
8. 8
   assemble

   Garnish and serve.

   Spoon the jambalaya into bowls. Scatter sliced green onions and chopped parsley over the top. Serve hot.

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