This Traditional Chicken and Sausage Jambalaya is a hearty, flavorful dish straight from the heart of Louisiana. It's a perfect blend of spices, meats, and vegetables that makes for an unforgettable meal. Whether you're a seasoned cook or new to jambalaya, this recipe will guide you to a satisfying, authentic result every time.
The star of this dish is the chicken thighs, providing a tender, juicy texture that's hard to beat. Andouille sausage adds a smoky, spicy kick that complements the chicken perfectly. The holy trinity of Cajun cooking—onion, green bell pepper, and celery—brings a savory depth to the base of the dish. Garlic rounds out the aromatics, adding a rich flavor. Long-grain white rice absorbs all the delicious juices and spices, creating the perfect base. Chicken broth and diced tomatoes add moisture and richness. Finally, the Cajun seasoning, thyme, cayenne pepper, and bay leaves come together for a well-balanced spice profile with a kick of heat.
This jambalaya pairs wonderfully with a simple green salad or some crusty bread to soak up all the flavors. A side of cornbread can also complement the spices beautifully. For a true Southern experience, serve it with a refreshing sweet tea or a cold beer.
Start by heating up a tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add your chicken thighs, making sure not to overcrowd the pot. Let them brown on all sides, which should take about 5 minutes. Once they’re nicely browned, remove them from the pot and set them aside for later.
In the same pot, toss in your andouille sausage slices. Cook these until they’re browned as well. This not only cooks the sausage but also leaves flavorful bits in the pot that add depth to the jambalaya. Set the sausage aside with the chicken.
Next up, add the diced onion, green bell pepper, and celery to the pot. Cook these veggies until they’re softened, which will take around 5 minutes. They should be slightly translucent and releasing a wonderful aroma. Stir in the minced garlic and cook for just another minute to avoid burning it.
Now it's time to add the rice. Pour it in and give everything a good stir, then add the chicken broth, diced tomatoes, Cajun seasoning, thyme, cayenne pepper, and bay leaves. Season with salt and pepper to your taste.
Return the chicken and sausage to the pot and stir everything together until well combined. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25 to 30 minutes, or until the rice is tender and has absorbed most of the liquid.
Once done, remove the pot from the heat and let it sit for about 5 minutes. This allows the flavors to settle. Before serving, fluff the jambalaya with a fork. Garnish with sliced green onions and chopped parsley for a fresh finish.
Share