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Nicole's Cajun Chicken and Sausage Jambalaya

Nicole's Cajun Chicken and Sausage Jambalaya

Emmy
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dinner, Main Dishes
Cuisine American
Servings 10
Calories 545 kcal

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.