Cajun Jambalaya — Brown Jambalaya with Chicken (One-Pot Rice)

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.

Dry the chicken thighs with a kitchen towel and leave in the fridge overnight if possible.

Heat a heavy-bottomed nonstick pot until very hot.

Add a thin layer of fat to the pot to prevent sticking.

Add the chicken thighs in a single layer without crowding the pot; press down to ensure contact with the hot surface.

Cook until the chicken is golden brown, then remove from the pot.

Add diced onion to the pot and cook until most of the water content has evaporated.

Add diced celery and green bell pepper; cook until softened and moisture is released.

Add garlic, bay leaf, thyme, cayenne pepper, and black pepper; stir to combine.

Add rice to the pot and toast it briefly to coat with the fat.

Pour in boiling water at a ratio of 1.6 times the weight of the rice; place the chicken back on top.

Cover the pot and bring to a rapid boil, then reduce heat and cook on low for 7 minutes.

Transfer the pot to a 230°C oven with fan for 20 minutes.

Let rest for 5 minutes before fluffing the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens