Description
Justin Wilson Jambalaya is a classic Louisiana Creole dish featuring smoky Andouille sausage, tender chicken thighs, and a medley of aromatic vegetables simmered with rice and bold Cajun spices. This hearty one-pot meal captures the vibrant flavors of the South and is perfect for a comforting dinner.
Ingredients
Scale
Meat
- 1 pound Andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- Green onions, chopped, for garnish
Other Ingredients
- 1 tablespoon vegetable oil
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chicken broth
- 1 cup long grain rice
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
- Heat Oil and Brown Sausage: Preheat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Andouille sausage slices and cook until browned, then remove and set aside.
- Brown the Chicken: In the same pot, add the chicken pieces and cook until browned on all sides. Remove and set aside with the sausage.
- Sauté Vegetables: Add the chopped onion, green bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are tender and fragrant, about 5-7 minutes.
- Add Liquids and Spices: Stir in the diced tomatoes, chicken broth, rice, Cajun seasoning, dried thyme, dried oregano, cayenne pepper, salt, and black pepper, mixing well to combine all the flavors.
- Simmer Mixture: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, allowing the rice to begin cooking and absorb the flavors.
- Return Meat and Combine: Return the browned sausage and chicken to the pot and stir gently to incorporate them evenly throughout the dish.
- Cook Until Tender: Cover again and continue to simmer for an additional 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Serve and Garnish: Once the jambalaya is cooked, spoon it onto serving plates and garnish with the chopped green onions. Serve hot and enjoy the rich, savory flavors.
Notes
- For extra heat, increase the cayenne pepper or add hot sauce at serving.
- Use chicken thighs for more moist and flavorful meat; you can substitute with chicken breast if preferred.
- If you don’t have Andouille sausage, smoked sausage or chorizo can be used as alternatives.
- This dish is best served fresh but can be refrigerated for up to 3 days and reheated gently.
- Use long grain rice to prevent the dish from becoming too sticky or mushy.
