Cajun Jambalaya

Name: Cajun Jambalaya
Prep time: 50 min
Total time: 70 min
Ingredients: 3 tablespoons safflower oil; 1.25 pounds boneless skinless chicken thighs, cut into 1 ½-inch pieces; Kosher salt and freshly ground pepper; 0.75 pound Andouille sausage, thinly sliced on bias; 1 medium onion, cut into small pieces (2 cups); 2 ribs celery, cut into small pieces (1 cup); 1 small green bell pepper, cut into small pieces (1 cup); 4 cloves garlic, thinly sliced (2 tablespoons); 2 cups long-grain white rice; 1 bay leaf; 1 teaspoon paprika; 0.5 teaspoon cayenne pepper; 0.5 teaspoon dried oregano; 0.25 teaspoon dried thyme; 4 cups low-sodium chicken broth

5.0

(6)

6 Reviews

By

Martha Stewart Test Kitchen

Updated on March 19, 2020

Prep Time:

50 mins

Total Time:

1 hr 10 mins

Yield:

8 to 10 Serves

One way to distinguish between Cajun and Creole jambalaya: Traditional Cajun cooking doesn't include tomatoes. It does contain plenty of thyme, paprika, and oregano for a flavorful dinner.

Ingredients

3 tablespoons safflower oil
1 ¼ pounds boneless skinless chicken thighs, cut into 1 ½-inch pieces
Kosher salt and freshly ground pepper
¾ pound Andouille sausage, thinly sliced on bias
1 medium onion, cut into small pieces (2 cups)
2 ribs celery, cut into small pieces (1 cup)
1 small green bell pepper, cut into small pieces (1 cup)
4 cloves garlic, thinly sliced (2 tablespoons)
2 cups long-grain white rice
1 bay leaf
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon dried oregano
¼ teaspoon dried thyme
4 cups low-sodium chicken broth

Directions

Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.
Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.
Add rice and cook, stirring constantly, 1 minute. Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Return meat and any accumulated juices to skillet. Stir in broth, increase heat, and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.