Jambalaya Recipe

Cut and season chicken

Trim any excess fat from the chicken thighs and cut into 1-inch pieces. In a bowl, toss the chicken with 1 tsp Creole seasoning, 1/2 tsp salt and 1/2 tsp black pepper until evenly coated.

Brown chicken

Heat 1 tablespoon of oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add the chicken pieces in a single layer and sear until golden brown on both sides, about 4–5 minutes total. Do not fully cook through. Transfer browned chicken to a plate and set aside.

Brown sausage

Add the sliced Andouille to the pot and cook, stirring occasionally, until browned and some fat renders, about 3–4 minutes. Remove sausage and set aside with chicken, leaving rendered fat in the pan. If pan seems dry, add the remaining 1 tablespoon oil.

Reduce heat to medium. Add the diced onion, green and red bell peppers, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring constantly to avoid burning.

Stir in the tomato paste and cook 1 minute to deepen flavor, then add the canned diced tomatoes with their juices. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (deglazing). Simmer the mixture 2–3 minutes.

Return the browned chicken and sausage to the pot, distributing them evenly through the tomato-vegetable mixture.

Add the rinsed long-grain rice to the pot and stir to coat the grains with the tomato mixture and fat. Pour in the chicken stock.

Add the remaining seasoning: 1 tsp Creole seasoning, smoked paprika, dried thyme, dried oregano, bay leaf, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper and optional hot sauce. Stir gently to combine, scraping the bottom once more to ensure nothing is sticking.

Bring the pot to a simmer over medium-high heat, then reduce heat to low to maintain a gentle simmer. Cover tightly with a lid.

Cook undisturbed for 18–20 minutes, or until the rice has absorbed the liquid and is tender. Avoid lifting the lid during cooking to keep steam in the pot.

After 18–20 minutes, remove the pot from heat and let it rest, covered, for 5–10 minutes to finish steaming.

Remove and discard the bay leaf. Gently fluff the jambalaya with a fork to combine rice, chicken, sausage and vegetables evenly.

Taste and adjust seasoning with additional salt, pepper or hot sauce if desired.

Sprinkle chopped fresh parsley and sliced green onions over the top for garnish. Serve hot.