Description
This Chicken and Sausage Cajun Jambalaya is a hearty one-pot meal combining tender chicken thighs, spicy andouille sausage, and a medley of vegetables with Cajun seasonings and rice. Slow-cooked in the oven, this flavorful dish offers a perfect balance of smoky, spicy, and savory notes, delivering an authentic taste of Louisiana comfort food.
Ingredients
Units
Scale
Meat
- 1 1/2 pounds bone-in skin-on chicken thighs
- 1 pound Cajun andouille sausage, sliced into 1/2-inch coins
Vegetables
- 1 medium yellow onion (225 grams), finely diced
- 1 green bell pepper (140 grams), finely diced
- 2 celery stalks (85 grams), finely diced
- 4-6 scallions, sliced for garnish
Spices and Seasonings
- Sea salt, to taste
- Fresh cracked black pepper, to taste
- Sweet paprika, to taste
- 2 teaspoons fresh thyme, minced (1 teaspoon if using dried thyme)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cayenne pepper, plus more to taste
- 2 bay leaves
- 1 tablespoon Louisiana Hot Sauce (or Crystal or Tabasco)
Other Ingredients
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 2 cups medium grain rice
- 4 cups chicken stock
Instructions
- Season the chicken: Season the chicken thighs on both sides with sea salt, fresh cracked black pepper, and sweet paprika. Allow them to rest at room temperature for 20 minutes to absorb the flavors.
- Preheat the oven: Position a rack in the middle of the oven and preheat it to 325°F (163°C).
- Brown the chicken: In a Dutch oven or oven-proof pot with a lid, heat the olive oil over medium heat on the stovetop. When hot, add the chicken thighs skin-side down in batches to avoid overcrowding. Cook each side for about 5 minutes or until nicely browned. Remove the browned chicken to a plate and set aside.
- Cook the sausage: Add the sliced andouille sausage to the pot and cook for about 6 minutes, stirring occasionally, until browned. Remove the sausage and place it into a small bowl.
- Sauté the vegetables and aromatics: Add the finely diced onion, green bell pepper, and celery to the pot. Cook for 8-10 minutes until softened. Stir in minced garlic, fresh thyme, and dried oregano; cook for another 2 minutes until fragrant. Add garlic powder, ground cayenne pepper, bay leaves, Louisiana Hot Sauce, and ½ teaspoon sea salt. Stir well to combine.
- Add rice and combine ingredients: Stir in the medium grain rice and return the browned sausage along with any accumulated juices back to the pot. Cook for about 3 minutes to slightly brown the rice. Nestle the browned chicken pieces and their juices back into the pot.
- Simmer and bake: Pour in 4 cups of chicken stock and bring the mixture to a simmer on the stovetop. Stir everything, then cover the pot with its lid and transfer it to the preheated oven. Bake for 30 minutes.
- Rest and finish: After baking, give the jambalaya a stir, replace the lid, and allow it to rest for 15 minutes. Remove the chicken pieces, discard the skin and bones, shred the meat, and return it to the pot. Stir to combine and serve warm, garnished with sliced scallions.
Notes
- Use medium grain rice for best absorption without becoming mushy.
- Adjust cayenne pepper and hot sauce levels to control spiciness.
- Browning the meat and sausage well enhances the depth of flavor.
- Resting the jambalaya after baking helps the flavors meld together and improves texture.
- For a gluten-free version, confirm that the sausage is gluten-free.
