Description
Justin Wilson’s Jambalaya is a hearty and flavorful Cajun classic featuring smoky Andouille sausage, tender chicken thighs, and a medley of vegetables simmered with aromatic spices and rice. This one-pot dish combines bold seasonings and rich textures perfect for a satisfying meal.
Ingredients
Scale
Meat
- 1 pound Andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- Green onions, chopped, for garnish
Pantry Items & Spices
- 1 tablespoon vegetable oil
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chicken broth
- 1 cup long grain rice
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
- Heat the oil: Preheat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to prepare for browning the meats.
- Brown the sausage: Add the sliced Andouille sausage to the hot oil and cook until browned on both sides. Once browned, remove the sausage and set it aside to prevent overcooking.
- Brown the chicken: In the same pot, add the chicken thigh pieces. Cook them until nicely browned on all sides, enhancing their flavor. Remove and set aside with the sausage.
- Sauté the vegetables: Add chopped onion, green bell pepper, celery, and minced garlic into the pot. Cook this mixture until the vegetables soften and become fragrant, about 5 to 7 minutes.
- Add liquids and seasonings: Stir in the diced tomatoes, chicken broth, and rice. Season with Cajun seasoning, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Mix thoroughly to combine all ingredients.
- Simmer initial stage: Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes to allow the rice to absorb liquid and soften partially.
- Combine meats: Return the browned sausage and chicken pieces to the pot. Stir gently to evenly distribute them throughout the rice mixture.
- Final simmer: Cover and continue to simmer for an additional 15 to 20 minutes, or until the rice is tender and all liquid has been absorbed, resulting in a cohesive dish.
- Garnish and serve: Remove from heat, sprinkle chopped green onions on top for a fresh finish, and serve hot. Enjoy your delicious Justin Wilson Jambalaya!
Notes
- Use Andouille sausage for authentic Cajun flavor; substitute with smoked sausage if unavailable.
- Boneless, skinless chicken thighs add tenderness and richness preferred over breasts.
- Adjust cayenne pepper for preferred spiciness level.
- Keep the pot covered during simmering to ensure even cooking and moisture retention.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of broth to maintain moisture.
