Secret to the Best Chicken Jambalaya Recipe

Prepare mise en place by arranging all ingredients before cooking.

Dice 1 large onion medium.

Remove core and seeds from 1 green bell pepper and 1 red bell pepper, julienne, and dice medium.

Dice 2 celery stalks medium.

Cut smoked cajun style Andouille sausage in half lengthwise and slice.

Cut 1 pound of chicken thighs into bite-sized pieces, approximately 1 inch, removing skin and excess fat.

Preheat pot to medium-high heat and add olive oil.

Sear chicken thighs until golden brown, then remove to a plate.

Sear Andouille sausage in the same pot, then remove.

Decrease heat to medium and add diced onion, sauté for a couple of minutes.

Add diced celery and bell peppers, sauté for about 5 to 8 minutes.

Add 1 tablespoon crushed garlic and sauté for a couple of minutes, avoiding burning the garlic.

Add 1 tablespoon Cajun seasoning and 1/8 teaspoon cayenne pepper, adjusting for spice level based on sausage.

Add 15 oz crushed tomatoes, 1 teaspoon chopped fresh thyme, and 3 bay leaves, then return chicken and sausage to the pot.

Mix everything together and add freshly ground black pepper to taste.

Add 1 and 1/4 cups long grain rice, then pour in 3 cups of hot chicken stock and stir carefully.

Bring to a boil, then lower temperature to low, cover, and cook for about 35 minutes.

After 35 minutes, turn off heat and let sit for 5 to 10 minutes to cool slightly.

Plate the jambalaya and top with chopped fresh parsley.

Equipment Needed

Spice Level: