Weeknight Cajun Chicken and Andouille Jambalaya
20min
45min
4
610
Chef's Note
This recipe perfectly showcases the Cajun Holy Trinity. By sweating the onion, celery, and green bell pepper directly in the rendered fat of the andouille sausage, you capture and emulsify those key fat-soluble flavor compounds discussed in the blog post, establishing a rich, complex foundation for the rice to absorb.
Tags
Ingredients
8 oz Andouille sausage, sliced into 1/4-inch rounds
1 lb Boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp Cajun seasoning
1 1/2 cups Yellow onion, finely diced
1 cup Celery, finely diced
1/2 cup Green bell pepper, finely diced
4 cloves Garlic, minced
1 1/2 cups Long-grain white rice, rinsed
2 1/2 cups Low-sodium chicken stock
14.5 oz Canned diced tomatoes, with their juices
1 piece Dried bay leaf
3 pieces Fresh thyme sprigs
1/4 cup Green onions, thinly sliced
Instructions
- 1
In a medium bowl, toss the cut chicken thighs with 1 tablespoon of the Cajun seasoning until evenly coated. Set aside.
- 2
Heat a large, heavy-bottomed Dutch oven over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned and the fat has rendered, about 5 to 6 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
- 3
Add the seasoned chicken thighs to the pot with the rendered sausage fat. Sear until browned on all sides, about 5 minutes (the chicken does not need to be cooked all the way through at this stage). Transfer the chicken to the plate with the sausage.
- 4
Reduce the heat to medium. Add the diced yellow onion, celery, and green bell pepper (the Cajun Holy Trinity) to the pot. Sauté for 7 to 8 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables are soft and translucent.
- 5
Stir in the minced garlic and the remaining 1 tablespoon of Cajun seasoning. Cook for 1 minute until highly fragrant.
- 6
Add the rinsed white rice to the pot, stirring constantly for 2 minutes to toast the grains and coat them thoroughly in the aromatic fat.
- 7
Pour in the chicken stock and the canned diced tomatoes with their juices. Stir in the bay leaf and thyme sprigs. Return the chicken, sausage, and any accumulated juices back into the pot. Stir gently to combine and bring the liquid to a boil.
- 8
Once boiling, cover the pot with a tight-fitting lid, reduce the heat to low, and simmer undisturbed for 20 minutes, until the rice is tender and all liquid is absorbed.
- 9
Remove the pot from the heat and let it rest, covered, for 5 minutes. Remove the lid, discard the bay leaf and thyme sprigs, fluff the jambalaya with a fork, and garnish with the sliced green onions before serving.
Nutrition Information (per serving)
610
34g
59g
24g
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