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Cajun Chicken Thigh Jambalaya

A soulful, one-pot dish featuring Cajun spices, tender chicken, and hearty sausage that brings the flavors of Louisiana to your table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 420
Ingredients Method Notes

Ingredients
  

Meat
  • 4 pieces chicken thighs, cut into 1-inch chunks Look for organic, free-range for the best flavor
  • 1.25 lb sausage (Andouille or your choice), sliced into 0.5 inch rounds
Vegetables
  • 1 large onion, diced into 0.5 inch pieces
  • 1 large red bell pepper, diced Feel free to use green or yellow for color
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
Grains
  • 1 cup long-grain white rice Basmati or jasmine work great too
Spices and Seasoning
  • 1 tablespoon avocado oil Or olive oil, if preferred
  • 1.25 teaspoons kosher salt, divided
  • 1.25 teaspoons freshly cracked black pepper, divided
  • 2.25 teaspoons salt Adjust to taste
  • 1.25 teaspoons pepper To taste
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked paprika For a deeper flavor
  • 1 tablespoon dried thyme
  • 0.25 teaspoon cayenne pepper Adjust depending on how spicy you like it
Liquids
  • 2.25 cups chicken stock Homemade is best but store-bought works too
  • 0.5 cup crushed tomatoes Fire-roasted adds a smoky depth
Herbs and Leaves
  • 1 bay leaf bay leaf Remove before serving, it’s just for flavor

Method
 

Preparation
  1. Dice the onion, red bell pepper, celery, and mince the garlic. Slice the sausage and cut the chicken thighs into chunks. Season the chicken with 1 teaspoon salt and 1 teaspoon pepper.
Cooking
  1. In a large pot, heat the avocado oil over medium-high heat. Add the seasoned chicken and sear until browned on all sides, about 5-7 minutes. Set aside.
  2. In the same pot, add the sliced sausage and cook until golden, about 4-5 minutes. Remove and set aside with the chicken.
  3. In the same pot, sauté the diced onion, bell pepper, and celery until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  4. Stir in the rice and let it toast for about 2-3 minutes. Add the oregano, paprika, thyme, cayenne, remaining salt and pepper, mixing well.
  5. Return the chicken and sausage to the pot. Pour in the chicken stock and crush the tomatoes directly into the mixture. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes until rice is tender.
  6. Let it rest covered for 5 minutes to allow flavors to meld.
  7. Shred some chicken if desired, discard the bay leaf, fluff the jambalaya with a fork, and serve hot.

Notes

Make sure your ingredients are at room temperature for even cooking. Leftovers can be kept in the fridge for up to 3 days in an airtight container or frozen for up to 3 months.