This classic Cajun dish combines chicken, sausage, rice, and vegetables in a savory, spicy one-pot meal. Traditional jambalaya is comfort food at its finest and perfect for feeding a crowd or having leftovers for busy weeknights.

Source: Joy of Cooking (2019), p. 331

Ingredients

  • 2.5 pounds bone-in chicken parts (legs, thighs, wings, or breasts)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 12 oz keilbasa, andouille sausage, or smoked sausage, sliced
    • Alternatively, use 8 ounces smoked ham, diced
  • 1 medium onion, chopped
  • 1 medium green bell pepper, diced
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice
  • 2 tbsp tomato paste
  • 1/4 to 1 tsp cayenne pepper, to taste
  • 2 cups chicken stock or broth or water
  • One (14.5 oz) can diced tomatoes
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/4 cup chopped parsley

Directions

  1. Season the chicken parts with (1 tsp) salt and (1/2 tsp) black pepper.
  2. Heat in a large skillet or Dutch oven over medium heat (2 tbsp) vegetable oil.
  3. Add the chicken and cook, turning once, until browned on all sides, about 10 minutes. Transfer the chicken to a plate.
  4. Add to the skillet and brown the sausage (keilbasa) or smoked ham. Transfer to the plate with the chicken.
  5. Drain off all but 2 tablespoons of the drippings. Add and cook, stirring, until softened, about 8 minutes: onion, green bell pepper, celery rib, and garlic cloves.
  6. Add and cook for 2 minutes, stirring to coat: rice, tomato paste, and cayenne pepper.
  7. Stir in: chicken stock/broth, diced tomatoes, (1/2 tsp) salt, thyme, and bay leaf.
  8. Return the chicken and keilbasa to the skillet. Cook, covered, over medium-low heat until the liquid is absorbed and the chicken is cooked through, about 20 minutes.
  9. Cook, uncovered, until the sauce thickens, 5 to 8 minutes. Discard the bay leaf.
  10. Stir in before serving: chopped parsley.

Recipe Tips

  • For an authentic flavor, use andouille sausage, which is a spicy smoked sausage traditional to Cajun cuisine.
  • The heat level can be adjusted by varying the amount of cayenne pepper.
  • This dish can be made with other proteins such as shrimp or crawfish, added near the end of cooking.