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Jambalaya with Chicken and Sausage

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  • Author: Mike Vrobel
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings 1x

Description

One-pot Cajun jambalaya: browned chicken and smoked sausage over rice cooked with browned onions, peppers, celery, garlic and Cajun seasoning.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds boneless chicken, cut into 1 1/2 inch chunks (dark meat, skin on if you can find it)
  • 2 tablespoons Cajun seasoning (store bought is fine)
  • 1 pound smoked sausage (andouille is traditional), cut into 1/2 inch slices
  • 2 medium onions, diced
  • 1 bell pepper, diced
  • 1 rib celery, diced
  • 1/2 teaspoon kosher salt
  • 4 cloves garlic, minced
  • 1 tablespoon Cajun seasoning
  • 1/4 cup white wine
  • 3 cups medium-grain rice
  • 1 teaspoon kosher salt
  • 1 teaspoon Tabasco sauce, plus more for serving
  • 1 bay leaf
  • 4 1/2 cups water
  • 1 green onion, sliced thin

Instructions

  1. Season the chicken: Toss the chicken with the 2 tablespoons Cajun seasoning.
  2. Brown the sausage: Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the sausage, and cook until browned on one side, about 3 minutes. Move it to a bowl with a slotted spoon.
  3. Brown the chicken: Add the chicken (skin side down, if it has skin), and cook for 4 minutes, until golden brown. Flip, and brown the second side, about 4 minutes more. Move the chicken to the bowl with the sausage.
  4. Saute the vegetables: Add the onions, bell pepper and celery, and sprinkle with the 1/2 teaspoon salt. Cook, stirring often and scraping up the browned bits, until the onions are well browned, about 10 minutes.
  5. Add the garlic and seasoning: Make a hole in the center, add the garlic and the 1 tablespoon Cajun seasoning, and cook for 1 minute, until fragrant. Stir into the vegetables. Add the wine, and scrape up any browned bits from the bottom of the pot.
  6. Add the rice: Add the rice, 1 teaspoon salt, Tabasco and bay leaf, and stir until the rice is coated. Stir in the water.
  7. Cook the jambalaya: Spread the chicken and sausage over the rice, and pour in any juices from the bowl. Bring to a boil, cover, reduce the heat to low, and simmer for 30 minutes.
  8. Rest: Turn off the heat, and let the jambalaya sit, covered, for 10 minutes to finish cooking.
  9. Serve: Discard the bay leaf. Move the jambalaya to a platter, sprinkle with the green onion, and serve with more Tabasco on the side.

Equipment

Notes

Equipment: A 6 quart or larger heavy Dutch oven with a lid.

In a hurry? Skip browning the sausage (and even the chicken), skip the white wine, dump the rice, salt, Tabasco and bay leaf in with the water, and serve as soon as the rice is done instead of resting it.

This is really Cajun paella. For the Spanish version, try my Grilled Paella with Shellfish, Chorizo and Chicken.

See also my Slow Cooker Red Beans and Rice.

Adapted from Emeril Lagasse's Andouille and Chicken Jambalaya.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes

Find it online: https://www.dadcooksdinner.com/jambalaya-with-chicken-and-sausage/