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Cajun · Dinner

Chicken and sausage jambalaya

A brown Cajun jambalaya built on hard-seared chicken and andouille, deeply cooked trinity, long-grain rice, herbs, and stock—with no tomatoes.

About 1 hr 35 minTotal
About 1 hr 25 minActive
$$Cost
AdvancedDifficulty
Makes 8 servings
Cajun brown jambalaya with chicken, andouille, separate rice grains, the trinity, scallions, and parsley.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 8 servings

  • 2 tablespoons neutral oil
  • 12 ounces fully cooked andouille sausage, sliced 1/4 inch thick
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 3 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 cups long-grain white rice, rinsed and drained well
  • 3 1/2 cups low-sodium chicken stock, hot
  • 4 scallions, thinly sliced
  • 1/4 cup chopped flat-leaf parsley
  • Louisiana-style hot sauce, for serving

Instructions

  1. Heat oil in a over medium-high. Brown andouille well, 5 minutes, and remove. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper; brown in batches until richly colored but not necessarily cooked through, then remove.

  2. Lower heat to medium. Add onion, bell pepper, and celery and cook, scraping the dark fond and stirring often, until soft and deep golden, 12 to 15 minutes. Add garlic, paprika, cayenne, thyme, bay leaves, remaining salt, and remaining pepper for 1 minute.

  3. Stir in drained rice until every grain is glossy. Return chicken and sausage with their juices, add hot stock, and bring to a full simmer. Stir once, cover tightly, reduce heat to low, and cook without opening or stirring for 20 minutes.

  4. Remove from heat. Confirm the chicken has reached 165°F and rice is tender; if needed, cover and cook 5 minutes more. Rest covered 10 minutes, remove bay leaves, then gently turn the rice from bottom to top. Fold in scallions and parsley and serve hot sauce alongside.

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