Crescent City Jambalaya Recipe

Prepare proteins

Slice the andouille sausage into 1/4-inch rounds. Trim any excess fat from chicken thighs and cut into 1-inch pieces. Pat chicken dry and season lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper.

Brown sausage and chicken

Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the andouille in a single layer and cook until browned and slightly crisp, about 3–4 minutes per side. Transfer sausage to a plate and set aside. Add the remaining 1 tablespoon oil and the chicken pieces; brown on all sides, 4–5 minutes, until just cooked through. Transfer chicken to the plate with sausage. Reserve any browned bits in the pot.

Sweat the Holy Trinity

Reduce heat to medium. Add 1 tablespoon unsalted butter to the pot with the browned bits. Add the diced onion, green bell pepper, and celery (the Holy Trinity) and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add garlic and tomato components

Stir in the minced garlic and cook 30–45 seconds until fragrant. Add the tomato paste and let it cook, stirring, for 1–2 minutes to deepen flavor. Pour in the crushed tomatoes and stir to combine.

Season the broth

Stir in the Cajun seasoning, smoked paprika, dried thyme, bay leaf, remaining kosher salt, remaining black pepper, and hot sauce if using. Taste a small spoonful of the broth and adjust seasoning — it should be savory with a mild kick.

Add rice and broth

Return the browned sausage and chicken to the pot. Add the rinsed long-grain rice (if you rinsed it, drain thoroughly) and gently stir to distribute evenly. Pour in 3 cups chicken broth and bring the mixture to a gentle boil over medium-high heat.

Simmer

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 18–20 minutes, or until rice is tender and liquid is absorbed. Do not lift the lid during cooking, as steam is needed to properly cook the rice.

Rest and fluff

Turn off the heat and let the jambalaya rest, covered, for 5–8 minutes. Remove and discard the bay leaf. Add the chopped parsley and sliced green onions, and gently fluff the rice with a fork to incorporate the herbs and distribute the sausage and chicken.

Adjust finishing seasoning

Taste and adjust salt, pepper, or hot sauce as desired. If the jambalaya is too thick, stir in up to 1/4 cup hot water or broth to reach desired consistency.

Serve

Spoon jambalaya into bowls, garnish with additional sliced green onions and parsley if desired, and serve with lemon wedges on the side for a bright finish.