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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - ½ lb smoked sausage, sliced (andouille preferred) - 1 large onion, chopped - 1 green bell pepper, chopped - 2 celery stalks, chopped - 3 cloves garlic, minced - 2 tablespoons Cajun seasoning and 1 teaspoon thyme - 1 can (14.5 oz) diced tomatoes, undrained - 4 cups chicken broth - 2 tablespoons olive oil, salt, and pepper to taste - 1 cup green onions, sliced - Fresh parsley, chopped Cajun Chicken and Sausage Jambalaya is a dish full of bold flavors. It starts with juicy chicken thighs and smoky sausage, bringing great texture. The holy trinity of Cajun cooking—onions, bell peppers, and celery—adds depth to the dish. For seasonings, I use Cajun seasoning and thyme for warmth and aroma. Diced tomatoes give a nice tart touch. Chicken broth brings everything together, ensuring the rice cooks perfectly. Garnish your jambalaya with green onions for a fresh crunch and parsley for color. These finishing touches make your dish pop and look beautiful. {{ingredient_image_1}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 pound of boneless, skinless chicken thighs and ½ pound of sliced smoked sausage. 3. Sauté the meat until it gets a nice brown crust, about 5 to 7 minutes. Remove the meat and set it aside. 4. In the same pot, add 1 large chopped onion, 1 chopped green bell pepper, and 2 chopped celery stalks. 5. Cook these veggies, known as the holy trinity, for about 5 minutes. They should soften nicely. 6. Add 3 minced garlic cloves and cook for another minute. This will fill your kitchen with amazing aromas. 1. Stir in 2 tablespoons of Cajun seasoning, 1 teaspoon of thyme, and 1 bay leaf. Cook for 1 minute to let the spices bloom. 2. Next, add 1 can of diced tomatoes (14.5 oz, undrained) and stir well. Cook for about 3 minutes. This helps the flavors mix. 3. Pour in 4 cups of chicken broth and bring it all to a gentle boil. 4. Add 1 ½ cups of long-grain rice into the pot. Then, return the browned chicken and sausage back in. Stir it all together. 1. Lower the heat to a simmer and cover the pot. Let it cook for 20 to 25 minutes. Do not lift the lid, as the steam helps cook the rice. 2. When the time is up, carefully take out the bay leaf. Fluff the jambalaya with a fork to separate the rice. 3. Season with salt and pepper to taste. Your dish is now ready to serve. Garnish with sliced green onions and chopped parsley for a fresh touch. Browning the meats is key. This step brings out rich flavors. Cook the chicken and sausage until they get a golden crust. This caramelization adds depth to the dish. After browning, remove them from the pot. This lets the veggies cook in the flavorful drippings. Allowing flavors to meld is vital. Once all ingredients are in the pot, let them simmer. This step helps the rice absorb all the delicious juices. The longer they cook together, the better the taste. Avoid lifting the lid while cooking. Lifting the lid lets the steam escape. This steam is essential for cooking the rice evenly. Keep the pot covered to ensure perfect results. Trust the process; the rice will cook beautifully. Fluffing the rice is an important step. After cooking, use a fork to fluff the jambalaya. This helps separate the grains and prevents clumping. Fluffed rice makes for a better presentation. Pair your jambalaya with side dishes. A simple green salad complements the rich flavors well. Cornbread or crusty bread is also a great choice. These sides help balance the meal. Consider alternative garnishes for a fresh touch. Sliced green onions add color and crunch. Fresh parsley brings brightness and flavor. Experiment with different garnishes to find your favorite. Pro Tips Brown the Meat: Ensure the chicken and sausage are browned well; this adds depth of flavor to your jambalaya. Use Quality Sausage: For the best results, use high-quality andouille sausage; it enhances the dish's authenticity. Don't Lift the Lid: Keep the lid on while the jambalaya simmers; this traps steam and ensures the rice cooks evenly. Custom Spice Level: Adjust the Cajun seasoning to your taste; feel free to add more for extra heat or less for milder flavor. {{image_2}} You can switch up the proteins in jambalaya. Shrimp works great, adding a nice touch. If you prefer a vegetarian dish, use beans or tofu instead. These options keep the meal tasty and fun. For vegetables, you can try carrots or okra. Carrots add a sweet crunch, while okra brings a unique texture. Both choices offer new flavors and colors to your dish. Want more heat? Increase the Cajun seasoning. Just add a bit more than the recipe calls for. This simple change will turn up the spice level. You can also add hot sauce or fresh pepper to the mix. Just a little goes a long way. This makes it easy to control the heat in your jambalaya. If you're gluten-free, use rice and check your sausage. Many brands offer gluten-free options. This keeps your jambalaya safe for everyone. For low-carb or keto-friendly meals, swap rice for cauliflower rice. This keeps the dish light and healthy. You can still enjoy the rich flavors without the carbs. To store leftovers, let the jambalaya cool first. Once cool, place it in an airtight container. Make sure to seal it well to keep out air. Using glass or plastic containers works best. These containers help keep the dish fresh and tasty. To freeze jambalaya, first cool it completely. Then, transfer it to a freezer-safe container. Leave some space at the top for expansion. Label the container with the date. When ready to eat, take it out and thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Stir it well to heat evenly. In the fridge, jambalaya lasts about three to four days. In the freezer, it stays good for up to three months. Check for signs of spoilage before eating. If it has an off smell or strange color, throw it away. Always trust your senses to keep meals safe. Jambalaya comes from Louisiana, blending Spanish, French, and West African flavors. It started in the 18th century. The dish uses local ingredients like rice, meat, and spices. It shows the rich culture of the region. People often make it during festivals or family gatherings. Jambalaya is a symbol of unity in Louisiana’s diverse communities. Yes, you can make Jambalaya ahead of time. Prepare it and let it cool. Then, store it in an airtight container. Refrigerate it for up to three days. You can also freeze it for longer storage. To reheat, warm it on the stove or in the microwave. Add a splash of broth if it seems dry. To reduce the heat in Jambalaya, use less Cajun seasoning. You can also remove spicy sausage and replace it with a mild one. Adding more rice can help balance the spices. Another option is to include more diced tomatoes. This will dilute the heat and add flavor. Jambalaya pairs well with several sides. Try serving it with cornbread or a green salad. You can also have coleslaw for a crunchy contrast. For drinks, sweet tea or a light beer works great. These sides enhance the meal and make it even more enjoyable. You learned how to create a delicious Cajun Chicken and Sausage Jambalaya. By using key ingredients like chicken, sausage, and the holy trinity of vegetables, you can build strong flavors. Simmering the dish brings everything together beautifully. Remember to adjust spice levels and try different proteins or veggies. Store leftovers properly for future meals. This meal is versatile and packed with rich history. Enjoy making your own jambalaya and impress your family with this delightful dish!

Cajun Chicken & Sausage Jambalaya

A flavorful and hearty dish featuring chicken, sausage, rice, and a blend of Cajun spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Cajun
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 0.5 lb smoked sausage, sliced (andouille preferred)
  • 1 large onion, chopped
  • 1 green bell pepper chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1.5 cups long-grain rice
  • 4 cups chicken broth
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon thyme
  • 1 bay leaf
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 cup green onions, sliced (for garnish)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • In a large heavy-bottom pot or Dutch oven, heat the olive oil over medium heat.
  • Add the chicken pieces and sausage slices; sauté until browned on all sides, about 5-7 minutes. Remove and set aside.
  • In the same pot, add the chopped onion, green bell pepper, and celery (the holy trinity of Cajun cooking). Cook until softened, approximately 5 minutes. Add the minced garlic and cook for an additional minute.
  • Stir in the Cajun seasoning, thyme, and bay leaf, and cook for 1 more minute until fragrant.
  • Add the diced tomatoes along with their juices and stir well. Cook for another 3 minutes allowing the flavors to meld.
  • Pour in the chicken broth and bring to a gentle boil. Add the rice to the pot, then return the chicken and sausage to the pot. Stir everything together.
  • Reduce the heat to low, cover, and let simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid. Avoid lifting the lid during cooking to keep the steam in.
  • Once done, remove the bay leaf and fluff the jambalaya with a fork. Season with salt and pepper to taste.
  • Serve hot, garnished with sliced green onions and chopped parsley.

Notes

Avoid lifting the lid during cooking to keep the steam in.
Keyword Cajun, chicken, jambalaya, rice, sausage