Jambalaya is basically the ultimate one-pot comfort dish—bold, hearty, and packed with flavor. It’s a Louisiana classic with historic roots from Spain, France and Africa. It is like paella with much more flavor! There are a few ways to make this, however this is my simple no roux way of making it that is the most flavorful rice you will ever have.
Key Ingredients & Substitutions:
- Chicken Thighs – I love to dice up chicken thighs and use as bite size pieces. You can also use breast here.
- Andouille Sausage – This is the most authentic sausage for this dish, however any sausage will work.
- Long Grain Rice – Jasmine or basmati are great here, but you can use any white rice of choice.
- Onions, Peppers & Celery – This makes up our mirepoix. This will help flavor the rice. No subs.
- Tomato Paste and Diced Tomatoes – These also help flavor the rice. You can also use crushed tomatoes here in place.
- Chicken Stock – I prefer chicken, but any liquid will work!
@kellyscleankitchen How to make jambalaya #jambalaya #rice #cooking ♬ La Vie En Rose - Louis Armstrong
Chicken & Sausage Jambalaya
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 Hour
Serves: 4-6
Ingredients:
- 3 chicken thighs, cubed, boneless skinless
- salt and pepper
- 2 andouille sausage, sliced
- 2 tbsp avocado oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery ribs, diced
- 5 cloves garlic, minced
- 1/4 tsp cayenne
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tbsp tomato paste
- 1 can diced tomatoes
- 1 bay leaf
- 1.5 cups chicken stock
- 1 cup jasmine rice
- 1 tbsp hot sauce
- 3 green onions, sliced for garnish
Preparation:
STEP 1.
Season the chicken thighs with salt and pepper and set aside.
STEP 2.
In a large pot or pan over medium heat, add the oil and once warm add the sausage. Sear on both sides until golden brown, around 2-4 minutes per side. Remove them from the pan and add the chicken. Sear until golden brown, stirring for around 4-5 minutes, then remove from the pan.
STEP 3.
In the same pan add the onions, bell peppers, and celery. Saute until cooked through, salting as you go. Stirring for around 5-8 minutes. Once cooked, stir in the garilc, cayenne, paprika and oregano and saute for 2 minutes, until fragrant. Stir in the tomato pate and saute another 2 minutes to coat the vegetables.
STEP 4.
Stir in the diced tomatoes, bay leaf, chicken stock, rice and hot sauce. Season the liquid to taste and bring up to a simmer. Pour in the meat and spread out and make sure it is partially submerged in the liquid. Top with a lid and simmer so it is lightly bubbling for 25 minutes.
STEP 5.
Remove the lid and the liquid should be completely absorbed and the rice cooked. If there is still some liquid, simmer with a lid off until it is absorbed. Turn off the heat, top with green onions, and serve!
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