How To Make Cajun Jambalaya with Isaac Toups

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is a leaner protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

Heat 1/2 cup grapeseed oil or canola oil in a large pot.

Season 4 chicken thighs with kosher salt and black pepper on both sides.

Sear the chicken thighs in the hot oil until browned, then remove and set aside.

In the same pot, add 1/2 cup grapeseed oil and heat until hot.

Add 1/2 cup flour to the hot oil to make a roux, stirring continuously until it reaches a dark color like Hershey chocolate.

Once the roux is dark, add 1 red bell pepper, 2 stalks of celery, and 1 large onion, stirring for about a minute.

Add 8 cloves of minced garlic and 1 minced fresh cayenne pepper, stirring for another minute.

Pour in 6 cups of chicken stock, stirring to avoid lumps, and season with additional kosher salt and black pepper.

Let the mixture simmer for about an hour to develop flavors and cook out the flour.

Chop 2 cups of smoked andouille sausage and add it to the pot along with 2 cups of rice and the reserved chicken thighs.

Stir to combine and then cover the pot and transfer it to a preheated oven.

Bake for 30 minutes without peeking to allow the rice to absorb the liquid and the chicken to cook through.

Remove from the oven and slice green onions for garnish.

Stir in 3 tablespoons of unsalted butter and the sliced green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens