Jambalaya Recipe

Prep protein and vegetables

Trim excess fat from chicken thighs and cut into 1-inch pieces. Slice andouille into 1/4-inch rounds. Finely dice onion, bell pepper and celery (the classic mirepoix-style 'holy trinity'). Mince garlic. Slice green onions, separating whites and greens for later.

Brown chicken and sausage

Heat 1 tbs olive oil and 1 tbs butter in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Season chicken pieces lightly with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken in a single layer and sear 3-4 minutes without disturbing until nicely browned, then stir and brown an additional 2 minutes. Transfer chicken to a plate (it will finish cooking later). Add remaining 1 tbs olive oil to the pot, add andouille slices, and cook 3-4 minutes until browned and some fat renders. Remove sausage and set aside with chicken, leaving rendered fat in pan.

Sweat vegetables

Reduce heat to medium. Add diced onion, bell pepper, celery, and the white parts of green onions to the pan. Cook, stirring occasionally, until softened, 5-7 minutes. Add minced garlic and cook 30-45 seconds until fragrant.

Build the base

Stir in tomato paste and cook 1 minute to remove raw flavor. Add the canned diced tomatoes (with juices) and scrape any browned bits from the bottom of the pan. Add Creole seasoning, smoked paprika, dried oregano, bay leaf, remaining 1/2 tsp salt, 3/4 tsp black pepper, and 1 tsp hot sauce. Stir to combine.

Add rice and stock

Return the browned chicken and andouille to the pot. Add the long-grain rice and pour in the chicken stock, stirring to distribute rice evenly. Bring mixture to a simmer over medium-high heat.

Simmer gently

Once simmering, reduce heat to low so the pot maintains a gentle simmer. Cover and cook undisturbed for 18-20 minutes, or until rice is tender and liquid is absorbed. Avoid lifting the lid during this time for even cooking.

Final steam

Remove the pot from heat and let it sit, covered, for 5 minutes to finish steaming. Discard the bay leaf. Fluff rice gently with a fork to combine ingredients evenly.

Make corn salsa

While rice cooks, combine corn kernels, finely diced red onion, chopped cilantro, lime juice, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning. If using frozen corn, briefly sauté in a small skillet 2-3 minutes to warm before mixing for best flavor.

Assemble toppings

Spoon the hot jambalaya into bowls. Sprinkle 1/4 cup shredded cheddar over each serving so it melts into the rice. Add a dollop (about 2 tbs) of sour cream to cool and balance heat. Top with 2-3 tbs corn salsa per serving. Garnish with sliced green onion greens and extra hot sauce if desired.

Taste final dish and adjust seasoning with additional salt, black pepper or hot sauce as needed. Serve hot.