CajunMainDairy-Free

Best Jambalaya

Name: Best Jambalaya
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Cajun
Ingredients: 2 tbsp peanut oil, divided; 1 tbsp Cajun seasoning; 10 oz andouille sausage, sliced into rounds; 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; 1 onion, diced; 1 small green bell pepper, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 (16 oz) can crushed Italian tomatoes; ½ tsp red pepper flakes; ½ tsp ground black pepper; 1 tsp salt; ½ tsp hot pepper sauce; 2 tsp Worcestershire sauce; 1 tsp filé powder; 1¼ cups uncooked white rice; 2½ cups chicken broth

Smoky andouille sausage and tender chicken come together in this authentic one-pot Cajun classic, layered with the aromatic holy trinity of onion, bell pepper, and celery. Bold Cajun spices and a quick sear create deep, complex flavors that simmer into perfectly tender rice. Make this when you want restaurant-quality comfort food on a weeknight without the fuss.

Prep

20 minutes

Cook

45 minutes

Total

1 hour 5 minutes

Serves

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Ingredients

Units

Instructions

1
Heat 1 tbsp of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with a slotted spoon and set aside.
2
Add remaining 1 tbsp peanut oil and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon and set aside.
3
In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
4
Stir in crushed tomatoes and season with red pepper flakes, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
5
Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
6
Stir in the rice and chicken broth.
7
Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

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Best Jambalaya

Prep

20 minutes

Cook

45 minutes

Total

1 hour 5 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Heat 1 tbsp of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with a slotted spoon and set aside.
2
Add remaining 1 tbsp peanut oil and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon and set aside.
3
In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
4
Stir in crushed tomatoes and season with red pepper flakes, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
5
Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
6
Stir in the rice and chicken broth.
7
Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

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