Description
This savory homemade jambalaya recipe delivers a spicy, flavorful one-pot dish perfect for a hearty dinner. Combining smoked sausage, tender chicken thighs, and a medley of classic Cajun spices with sautéed vegetables and rice, it brings a satisfying taste of Louisiana cuisine to your table in just 45 minutes.
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 to spice preference)
- 1 teaspoon kosher salt
Proteins
- 12 ounces andouille or smoked sausage, sliced
- 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
Grains and Liquids
- 2 cups medium or long-grain white rice
- 4 cups water or low-sodium chicken broth (broth adds more flavor)
Optional
- Vinegar-based hot sauce, to taste
Instructions
- Prepare the spice mix. In a small bowl, combine garlic powder, onion powder, paprika, ground white pepper, and cayenne pepper. Set aside.
- Dice the vegetables. Chop the scallions, yellow onion, celery, and green bell pepper into small pieces. Mince the garlic cloves finely for even cooking and flavor release.
- 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 nicely 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 and minced garlic, sautéing until softened and fragrant, about 4-5 minutes.
- Cook the chicken. Add the chicken thighs to the pot along with the prepared Creole seasoning and 1 teaspoon kosher salt. Brown the chicken for 6-8 minutes, ensuring it’s cooked on all sides.
- Add rice and liquid. Stir in the rice, coating it well with the seasonings and juices in the pot. Pour in 4 cups of water or low-sodium chicken broth, then bring to a boil over medium heat, which should take 2-3 minutes.
- Simmer the jambalaya. Reduce heat to low, cover the pot, and let the mixture simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- Finish and serve. Once cooked, remove from heat and spoon the jambalaya into bowls. Optionally, drizzle with vinegar-based hot sauce for extra heat and flavor before serving.
Notes
- Adjust cayenne pepper amount to control the spice level.
- Using chicken broth instead of water adds more flavor to the dish.
- Leftover jambalaya tastes great and stores well in the refrigerator for up to 3 days.
- Feel free to substitute chicken thighs with chicken breast if preferred; cooking times may vary slightly.
- For a gluten-free meal, ensure that the sausage and broth contain no gluten additives.
