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.