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Best Jambalaya

A spicy jambalaya with chicken, andouille sausage, rice, and Cajun seasonings that's easy to make in one pot.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2981.8 kcal

Equipment

  • 1 Large Heavy Dutch Oven Essential for one-pot cooking and even heat distribution.
  • 1 Slotted Spoon For removing browned meats while leaving fond in the pot.
  • 1 Chef's knife For dicing vegetables and portioning proteins.
  • 1 Cutting Board For safe and efficient ingredient preparation.
  • 1 Measuring Cups/Spoons For accurate ingredient portions.

Ingredients
  

Main

  • 2 tablespoons peanut oil divided
  • 1 tablespoon Cajun seasoning
  • 10 ounces andouille sausage sliced into rounds
  • 1 pound boneless skinless chicken breasts cut into 1 inch pieces
  • 1 onion diced
  • 1 small green bell pepper diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 16 ounce can crushed Italian tomatoes
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • ½ teaspoon hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon file powder
  • 1 ¼ cups uncooked white rice
  • 2 ½ cups chicken broth

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside. Dotdash Meredith Food Studios
  • Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. Dotdash Meredith Food Studios
  • In the same pot, sauté onion, bell pepper, celery, and garlic until tender. Dotdash Meredith Food Studios
  • Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder. Dotdash Meredith Food Studios
  • Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Dotdash Meredith Food Studios
  • Stir in the rice and chicken broth. Dotdash Meredith Food Studios
  • Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Dotdash Meredith Food Studios
  • Serve and enjoy! Meredith

Notes

Achieve deep flavor by ensuring a good sear on both the sausage and chicken; this creates fond, which is the foundation of your dish. Don't rush the sautéing of the 'holy trinity' (onion, bell pepper, celery, and garlic); cook them until tender and fragrant to build a robust aromatic base. When adding filé powder, traditionalists often stir it in off the heat, just before serving, to prevent sliminess, though adding it with the tomatoes is also acceptable. Once the rice and broth are added and brought to a boil, reduce heat immediately to a bare simmer and cover tightly. Resist the urge to lift the lid or stir excessively, as this will release steam, prolong cooking, and lead to mushy rice. A brief rest after cooking allows the rice to fully absorb remaining liquid and become perfectly tender. Taste and adjust seasoning at every stage; the salt content of chicken broth and sausage can vary.