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Savory chicken and sausage fried rice in a skillet with vegetables and seasonings.

Cajun Jambalaya

Sharon Best Profile PictureSharon Best
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course dinner
Cuisine cajun
Servings 10
Calories 375 kcal

Ingredients
  

  • 3 tablespoons vegetable oil divided
  • 1 1/4 pounds chicken thighs boneless, skinless, and cut into 1 1/2-inch pieces
  • Kosher salt and freshly ground black pepper to taste
  • 3/4 pound andouille sausage sliced into 1/4-inch rounds
  • 1 medium onion diced, about 1 cup
  • 2 ribs celery diced, about 1/2 cup
  • 1 green bell pepper diced, about 1 cup
  • 4 cloves garlic minced
  • 2 cups long-grain white rice rinsed and drained
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 4 cups low-sodium chicken broth
  • Sliced green onions and hot sauce optional, for garnish

Instructions
 

  • Heat 2 tablespoons of the oil in a large skillet or Dutch oven over medium-high heat until shimmering. Season the chicken with salt and pepper, then add to the skillet. Cook, turning occasionally, until golden brown on all sides, about 8 minutes (chicken will finish cooking later). Transfer the chicken to a plate.
    Diced raw chicken in a gray skillet for cooking or baking recipes.
  • Add the sliced sausage to the skillet and cook until browned and slightly crisp around the edges, about 2 minutes. Remove to the plate with the chicken.
    Sliced sausage links cooking in a gray skillet on a marble countertop.
  • Add the remaining 1 tablespoon of oil to the skillet. Stir in the onion, celery, bell pepper, and garlic. Season lightly with salt and cook, stirring occasionally, until the vegetables are softened and golden, about 8 minutes.
    Sautéed chopped green onions in a skillet with browned edges on a white marble surface.
  • Stir in the rice and cook, stirring constantly, for 1 minute to lightly toast.
    Rice and green onion cooking in a skillet.
  • Add the bay leaf, paprika, cayenne pepper, oregano, and thyme. Stir for another minute to bloom the spices.
  • Return the chicken and sausage to the skillet, along with any juices from the plate.
    Sausage, rice, and chicken skillet meal in a round skillet on marble surface.
  • Pour in the chicken broth, stirring to combine. Bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
  • Remove from heat and let the jambalaya rest, covered, for 5 minutes. Discard the bay leaf. Taste and adjust seasoning as needed.
  • Garnish with sliced green onions and/or hot sauce, if desired, and serve hot.

Nutrition

Calories: 375kcalCarbohydrates: 34gProtein: 22gFat: 17gSaturated Fat: 4gSodium: 360mgFiber: 1g
Keyword andouille sausage, cajun jambalaya, chicken, one-skillet meal
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