This chicken and sausage jambalaya is absolutely delicious. Not only is this a classic comfort food one-dish dinner at any time, this jambalaya is perfect for your Mardi Gras celebration.
Nicole’s Cajun Chicken and Sausage Jambalaya
Ingredients
- 2 tablespoons canola oil
- 1¼ pounds andouille smoked sausage sliced into ½-inch pieces
- 1½ pounds skinless boneless chicken thighs, cut into 1½-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound ground pork
- 1 large yellow or white onion diced
- 3 stalks celery diced
- 1 green bell pepper diced
- 1/2 red bell pepper diced
- 1 jalapeño seeded and finely diced
- 6 cloves garlic minced
- 2 teaspoons Cajun seasoning or to taste
- 3 thyme sprigs
- 2 bay leaves
- 6 to 7 cups chicken stock as needed
- 3 cups long grain rice rinsed and drained
- 1 bunch green onions thinly sliced
- hot sauce for serving (optional)
Instructions
- Gather all ingredients.
- Heat 2 tablespoons bacon grease in a large pot or Dutch oven over medium-high heat. Add sausage and sauté until browned on both sides, about 3 minutes. Remove from the pot with a slotted spoon and set aside. Reserve drippings in the pot.
- Add chicken to the pot and sprinkle with salt and pepper. Cook, undisturbed, until chicken easily releases from the bottom and begins to brown, about 2 minutes. Push chicken to one side of the pot and add pork. Cook, crumbling with a spoon, until browned, about 3 minutes. Stir chicken and pork together and remove from the pan with a slotted spoon, and add to the reserved sausage.
- Add onion, bell peppers, celery, and jalapeño to the pan and cook 2 minutes, stirring constantly to lift off any flavorful bits from the bottom. Reduce heat to medium and cook, stirring often, until well browned and very tender, about 25 minutes.
- Add garlic to the mixture and continue cooking for 2 minutes. Stir in Cajun seasoning, thyme, and bay leaves.
- Pour in 1 cup stock to deglaze the pan, making sure to scrape up any bits from the bottom of the pan. Stir in remaining 5 cups stock and bring to a boil. Add browned sausage, chicken and pork back into the pan; stir in rice and bring to a boil again. Reduce heat, cover, and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes. Add up to 1 cup additional stock if necessary if liquid is absorbed before rice is tender.
- Remove from heat; let stand 5 minutes before fluffing lightly with a fork. Serve sprinkled with green onions and hot sauce, if desired.
