There are many variations of jambalaya, but I make this easy, spicy version with Andouille sausage and chicken and no tomatoes, so it’s not soupy, but packed with flavor. The secret however is to use good Andouille sausage, such as D’artagnon for flavor and spiciness. And also look for a quality Cajun seasoning, or mix up your own by combining 3 Tbs. paprika, 2 Tbs. garlic powder, 1 Tbs. onion powder, 1 Tbs. black pepper, 2 tsp. dried thyme, 2 tsp. cayenne pepper, 2 tsp. salt.
2 Tbs. Louisiana-style cajun seasoning blend (see headnote)
12 oz. (about 4) boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
2 Tbs. vegetable oil
12 oz. Andouille sausage, about 4 links, cut lengthwise and then crosswise into 1/2-inch thick slices
1 medium yellow onion, finely chopped (about 1 1/2 cups)
3 medium stalks celery, trimmed and finely chopped (about 1 cup)
1 medium bell pepper, any color, cored and diced (about 1 cup)
4 garlic cloves, minced
2 cups long-grain white rice
2 1/2 cups low-sodium chicken broth
Snipped chives or sliced scallions, for garnish
Hot sauce, for serving
1. In a medium bowl, toss the chicken with 1 Tbs. of the spice mix; set aside.
1. Heat 1 1/2 Tbs. of the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, stirring often, until browned, about 4 minutes. Using a slotted spoon, transfer the sausage to a plate.
2. Add the remaining 1 Tbs. oil to the pot. Add the chicken and cook, stirring often, until browned, about 5 minutes. Using a slotted spoon, transfer the chicken to the plate with the sausage.
3. Add the onion, celery, bell pepper, garlic, remaining Creole seasoning, and 1 tsp. salt. Cook, scraping up the browned bits from the bottom of the pot and stirring occasionally, until the onions are translucent, about 3 minutes.
4. Stir in the rice and cook, stirring frequently, until the rice is opaque, about 3 minutes. Pour in the broth and bring to a boil. Return the chicken and sausage and any accumulated juices to the pot and stir to combine. Cover, reduce the heat to low, and simmer, until rice is cooked through, 20 to 30 minutes.
5. Stir, cover, and remove from the heat, and let sit for 10 minutes, or until the rice is tender and the liquid is absorbed.
6. Serve the jambalaya garnished with snipped chives or scallions, and hot sauce on the side.
- Serving Size: 8
- Calories: 367
- Sugar: 1.8g
- Sodium: 1300mg
- Fat: 18.3g
- Carbohydrates: 41.2g
- Protein: 51.3g
- Cholesterol: 220.5mg
Keywords: spicy jambalaya