Impress your guests with this classic Louisiana dish known for its rich and spicy flavor, featuring a mix of rice, smoked sausage, and veggies.
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 pound Cajun Hollar Andouille Smoked Sausage, sliced
1 large onion, finely diced
1 bell pepper, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1 cup long-grain white rice
2 cups chicken broth
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
2 tablespoons vegetable oil
Chopped green onions for garnish
Season the chicken pieces with salt, black pepper, and smoked paprika.
In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat.
Brown the chicken pieces on all sides. Once browned, remove them from the pot and set aside.
In the same pot, add the remaining tablespoon of oil.
Add diced onion, bell pepper, celery, and garlic. Saute until the vegetables are softened.
Stir in sliced andouille sausage and cook for an additional 3-4 minutes.
Add the uncooked rice to the pot and stir to coat it in the flavorful mixture.
Pour in the diced tomatoes with their juice and add the chicken broth.
Bring the mixture to a simmer.
Season and Simmer:
Add dried thyme, dried oregano, cayenne pepper, and the browned chicken pieces back to the pot.
Season with additional salt and pepper to taste.
Stir well, cover the pot, and let it simmer on low heat for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
Fluff the jambalaya with a fork and let it sit, covered, for a few minutes.
Garnish with chopped green onions before serving.
Enjoy your homemade jambalaya! Feel free to add shrimp, crawfish, or other ingredients to make it your own.
