Jambalaya is one of those super comforting dishes that’s simple to make and where there are some many variations. Jambalaya is a popular Louisiana dish with French and Spanish influences that consists primarily of seasoned rice with meat and vegetables.
My favorite version is simple and featured chicken and andouille sausage. I sometimes also add shrimps or crawfish.
Ingredients:
- 8 bone-in chicken thighs
- 1 tsp. each salt and pepper
- ¼ cup vegetable oil
- 12 ounces andouille sausage cut into ½-inch-thick slices
- 1 ½ cups chopped onions
- 1 tsp. plus 1 Tbsp. paprika
- ¾ cup chopped celery
- ¾ cup chopped red bell peppers (could use green)
- ½ Tbsp. chopped garlic
- 1-11.5 ounce can tomato juice (1 ½ cups)
- 1 cup chicken broth
- 1 tsp. all-purpose cajun seasonings
- 1 ½ cups uncooked long grain rice
- ½ cup scallions
Directions:
- Season chicken with salt & pepper.
- Heat oil in a large skillet over high heat. Add chicken and brown on all sides. Add sausage and cook until browned. Remove chicken and sausage from pot; set aside.
- Reduce heat to medium-high, add 1 tsp. paprika, onions, celery, peppers, and garlic; sauté 3-5 minutes (add a bit of oil if mixture seems dry). Return chicken and sausage to pan. Add tomato juice, chicken broth, 1 Tbsp. paprika and seasoning blend. Bring mixture to a boil. Add rice and stir to distribute evenly. Return to boil, cover, reduce heat to medium-low and simmer 10 minutes. Remove cover and stir so that you turn rice from top to bottom. Cover and continue simmering 15 minutes.
- Add scallions and serve.
8 Servings.
Recent Comments