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How To Make Authentic Jambalaya
This authentic jambalaya is packed with deep Cajun flavor, smoky sausage, tender chicken, and perfectly seasoned rice cooked right in the pot. It’s a bold, comforting dish that delivers big flavor with every bite and gets even better as it rests.
Ingredients
PROTEIN
- 2 tbsp canola oil
- 6 chicken thighs
- 24 oz andouille sausage, sliced 1/4-inch thick
VEGETABLES
- 3 celery stalks, chopped
- 1 white onion, chopped
- 1 bell pepper, chopped
- 6 garlic cloves, finely chopped
- 2 bunches green onions, thinly sliced
SEASONING
- 1 tbsp browning or roux
- 2 tbsp Crystal Hot Sauce
- 2 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp cayenne pepper
- 1 tsp dried thyme
RICE AND LIQUID
- 2 cups long-grain white rice
- 4 cups low-sodium chicken stock
Instructions
- Heat the canola oil in a large Dutch oven over medium heat, then season the chicken thighs generously with Cajun seasoning. Add the chicken and sear for about 3 minutes per side until deeply browned, then remove and set aside.
- Add the andouille sausage to the same pot and cook until lightly caramelized, then stir in the browning or roux and cook for about 5 minutes, stirring often to develop deep color and flavor without burning.
- Remove the sausage, then add the celery, onion, and bell pepper, cooking for about 3 minutes while scraping up the browned bits from the bottom until the vegetables soften and the onions turn translucent.
- Stir in the garlic, hot sauce, bay leaf, cayenne, and thyme, cooking for 2–3 minutes until fragrant and well combined.
- Add the rice and stir to coat evenly, then return the chicken and sausage to the pot along with the Worcestershire sauce and chicken stock. Bring to a boil, cover, and reduce to a low simmer.
- Cook for 25–30 minutes until the liquid is absorbed and small steam holes form on the surface, then gently fluff with a fork and stir in half of the green onions.
- Cover and cook for an additional 10 minutes, then taste and adjust seasoning as needed before garnishing with the remaining green onions and serving hot.
