Cajun Jambalaya With Smoked Sausage And Chicken Recipe

Prepare and season the chicken

Trim excess fat from chicken thighs and cut into 1-inch pieces. In a bowl toss chicken with kosher salt, black pepper, and 1 tablespoon Cajun seasoning; set aside.

Slice the sausage

Slice the smoked Andouille or kielbasa into 1/4- to 1/2-inch rounds. Keep separate from chicken.

In a large Dutch oven or heavy-bottomed pot over medium-high heat add 1 tablespoon neutral oil. When oil is shimmering, add sausage in a single layer and brown, turning as needed, about 3–4 minutes until edges are caramelized. Use a slotted spoon to remove sausage to a bowl and reserve rendered fat in pot.

Add remaining 1 tablespoon oil to the pot if needed. Add the seasoned chicken in a single layer and brown undisturbed for 2–3 minutes, then stir and brown another 1–2 minutes until just cooked through and golden (it will finish cooking with the rice). Remove chicken to the bowl with sausage and set aside.

Reduce heat to medium and add 1 tablespoon butter to the pot with the fond (browned bits). Add the chopped onion, bell pepper, and thinly sliced celery (the "holy trinity"). Sauté, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, careful not to burn.

Stir in the tomato paste and cook 1–2 minutes, smashing it into the vegetables to deepen flavor. Add the diced tomatoes with juices and stir to combine.

Add the uncooked long-grain rice to the pot and stir to coat grains with the tomato-vegetable mixture and oil. Toast rice 1–2 minutes, stirring, to lightly nutty aroma.

Return the browned sausage and chicken to the pot, distributing evenly.

Pour in 3 cups low-sodium chicken stock and stir gently to combine, scraping up any browned bits from the bottom. Add dried thyme, dried oregano, smoked paprika, remaining 1 teaspoon Cajun seasoning (if separate), cayenne pepper, bay leaves, hot sauce, and granulated sugar. Taste the liquid and adjust seasoning — it should be slightly under-salted because the sausage adds salt.

Bring to a simmer over medium-high heat. Once simmering, reduce heat to low so the pot maintains a gentle simmer. Cover tightly with a lid.

Cook covered without stirring for 18–22 minutes, or until rice is tender and liquid is absorbed. Check at 18 minutes: if liquid remains and rice is nearly done, recover and cook another 2–4 minutes. Avoid stirring to keep rice from getting gummy.

When rice is cooked, remove pot from heat and let sit, covered, for 5–10 minutes to steam and settle.

Remove bay leaves and discard. Gently fluff jambalaya with a fork to combine chicken, sausage, and rice.

Adjust seasoning with additional salt, pepper, or hot sauce to taste. If you want brighter flavor, stir in up to 1 tablespoon butter now for shine and richness.

Thinly slice green onions and roughly chop fresh parsley. Sprinkle both over the jambalaya.

Serve jambalaya hot with lemon wedges on the side for squeezing just before eating.