Description
This savory homemade jambalaya is a hearty and flavorful one-pot meal that combines smoky sausage, tender chicken thighs, and a blend of aromatic vegetables and spices. Perfectly spiced with garlic, paprika, and cayenne, and simmered with rice in chicken broth, this dish delivers a comforting taste of Cajun cuisine that will spice up dinner tonight.
Ingredients
Scale
Spices and Seasonings
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon ground white pepper
- 1 teaspoon ground cayenne pepper (adjust according to spice preference)
- 1 teaspoon kosher salt
Meats
- 12 ounces andouille or smoked sausage
- 1 pound boneless, skinless chicken thighs
Vegetables
- 3 medium scallions, chopped
- 1 small yellow onion, chopped
- 2 medium stalks celery, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
Other Ingredients
- 2 cups medium or long-grain white rice
- 4 cups water or low-sodium chicken broth
- Vinegar-based hot sauce (optional, to taste)
- 2 tablespoons neutral oil (divided)
Instructions
- Prepare the spice blend and vegetables. In a small bowl, combine garlic powder, onion powder, paprika, ground white pepper, and cayenne pepper. Next, dice scallions, yellow onion, celery, and green bell pepper into small pieces. Mince garlic cloves finely.
- Brown the sausage. Heat 1 tablespoon of neutral oil in a large pot over medium heat. Add the andouille or smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage and set it aside.
- Sauté the vegetables. In the same pot, add the remaining tablespoon of oil. Add the chopped vegetables (scallions, onion, celery, green bell pepper) and minced garlic. Sauté until vegetables are softened and fragrant, approximately 4-5 minutes.
- Cook the chicken with seasonings. Add the boneless, skinless chicken thighs to the pot along with the prepared Creole seasoning mix and 1 teaspoon kosher salt. Cook the chicken until browned on the outside, about 6-8 minutes.
- Add the rice and liquid. Stir in the rice, making sure it is well-coated with the seasonings and mixed with the chicken and vegetables. Pour in 4 cups of water or low-sodium chicken broth. Bring the mixture to a boil, which should take about 2-3 minutes.
- Simmer to finish cooking. Reduce the heat to low, cover the pot, and allow the jambalaya to simmer gently for 20-25 minutes. This will cook the rice until tender and absorb all the liquid.
- Serve and garnish. Spoon the completed jambalaya into bowls and serve it hot. For an added kick, drizzle with vinegar-based hot sauce to taste.
Notes
- Adjust the cayenne pepper amount to control the spice level according to personal preference.
- Using chicken broth instead of water adds extra depth and flavor to the dish.
- If you prefer a smokier taste, use andouille sausage; otherwise, any smoked sausage works well.
- Ensure the rice is fully cooked and liquid absorbed before serving to prevent sogginess.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
