In this blog post, we walk you through the steps to create your own homemade jambalaya, from browning the chicken and sausage to sautéing the aromatic vegetables and simmering everything together in a rich broth.
Jambalaya Rice
Featuring flavourful rice ,tender chicken, smoky sausage, and a medley of Cajun spices.
Ingredients
- 1 lb 450g chicken thighs or breasts, boneless, skinless, cut into bite-sized pieces
- 1 lb 450g smoked sausage or andouille sausage, sliced
- 1 large onion chopped
- 1 bell pepper chopped
- 3 cloves garlic minced
- 2 cups 400g long-grain white rice
- 1 can 14.5 oz diced tomatoes
- 3 cups 710ml chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- Green onions chopped, for garnish
- Fresh parsley chopped, for garnish
Instructions
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Season the chicken pieces with salt, black pepper, and 1 tablespoon of Cajun seasoning. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage from the skillet and set aside.
- In the same skillet, add the chopped onion and bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Stir in the diced tomatoes (with their juices), rice, chicken broth, thyme, oregano, paprika, cayenne pepper, and remaining Cajun seasoning. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed.
- Return the cooked chicken and sausage to the skillet. Stir well to combine. Cook for an additional 5 minutes, or until the chicken is heated through.
- Taste and adjust seasoning with salt, black pepper, and additional Cajun seasoning if desired.
- Garnish with chopped green onions and fresh parsley before serving.
Notes
- Choose the Right Rice: Long-grain white rice works best for jambalaya, as it absorbs flavors well and maintains a fluffy texture.
- Simmer Gently: Once you add the rice and broth, simmer the jambalaya gently over low heat. Avoid stirring too often to prevent the rice from becoming mushy.
- Let It Rest: After cooking, allow the jambalaya to rest for a few minutes off the heat. This helps the flavors meld together and allows any excess moisture to evaporate.
