Description
A hearty and flavorful Cajun Chicken and Sausage Jambalaya made with tender chicken thighs, smoky andouille sausage, and a medley of aromatic vegetables simmered with Cajun spices and rice in a rich chicken broth. This classic Louisiana dish is baked to perfection and garnished with fresh scallions for a comforting and authentic meal.
Ingredients
Units
Scale
Protein
- 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
- 2 garlic cloves, minced
- 4-6 scallions, sliced for garnish
Spices & Herbs
- Sea salt, to taste
- Fresh cracked black pepper, to taste
- Sweet paprika, to season chicken
- 2 teaspoons fresh thyme, minced (or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cayenne pepper, plus more to taste
- 2 bay leaves
Other Ingredients
- 3 tablespoons olive oil
- 1 tablespoon Louisiana Hot Sauce (or Crystal or Tabasco)
- 2 cups medium grain rice
- 4 cups chicken stock
Instructions
- Season Chicken: Season the chicken thighs on both sides with sea salt, fresh cracked black pepper, and sweet paprika. Let them rest at room temperature for 20 minutes to allow the flavors to penetrate the meat.
- Preheat Oven: Place a rack in the middle of the oven and preheat it to 325 degrees F (163 degrees C) to prepare for baking the jambalaya later.
- Brown Chicken: Heat olive oil in a Dutch oven or oven-proof pot over medium heat. Add chicken thighs skin side down in batches to avoid overcrowding. Brown the chicken for about 5 minutes per side until golden. Remove and set aside on a plate.
- Cook Sausage: In the same pot, add sliced andouille sausage and cook until browned, about 6 minutes, stirring occasionally. Remove sausage and set aside, keeping any browned bits in the pot for flavor.
- Sauté Vegetables and Herbs: Add diced onion, green bell pepper, and celery to the pot and cook for 8–10 minutes until softened. Stir in minced garlic, fresh thyme, and oregano, cooking an additional 2 minutes until fragrant.
- Add Spices and Sauce: Incorporate garlic powder, cayenne pepper, bay leaves, and Louisiana hot sauce into the pot. Stir well to combine all ingredients evenly.
- Toast Rice and Combine Meats: Stir in the medium grain rice and return the cooked sausage with its juices to the pot. Cook for about 3 minutes to toast the rice slightly. Nestle the browned chicken thighs back into the pot along with any juices on the plate.
- Add Broth and Simmer: Pour in the chicken stock and bring the mixture to a simmer on the stovetop. Stir once, then cover the pot with a lid and transfer it to the preheated oven.
- Bake and Rest: Bake the jambalaya for 30 minutes. Remove from oven and stir the dish. Replace the lid and let it rest for 15 minutes to allow rice to finish cooking and flavors to meld.
- Shred Chicken and Serve: Remove the chicken from the pot, discard skin and bones, shred the meat, and stir it back into the jambalaya. Garnish with sliced scallions and serve warm.
Notes
- Using bone-in, skin-on chicken thighs adds extra flavor and moisture to the dish.
- Do not overcrowd the pan when browning chicken to ensure a nice crust.
- The andouille sausage imparts authentic Cajun smokiness; substitute with smoked sausage if unavailable.
- The resting period after baking is crucial for rice texture and depth of flavor.
- Adjust cayenne pepper and hot sauce according to your preferred spice level.
- Medium grain rice is recommended for best texture; avoid long grain or instant rice.
- This recipe requires an oven-proof pot with a lid, such as a Dutch oven.
