A classic Cajun Jambalaya perfect to feed a crowd or feel your soul any time of year.
- 1 ½ pounds bone-in skin-on chicken thighs
- Sea salt, fresh cracked black pepper, sweet paprika
- 3 tablespoons olive oil
- 1 pound Cajun andouille sausage, sliced into ½-inch coins
- 1 medium yellow onion (225 grams), finely diced
- 1 green bell pepper (140 grams), finely diced
- 2 celery stalks (85 grams), finely diced
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme, minced (1 teaspoon if using dried thyme)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper, plus more to taste
- 2 bay leaves
- 1 tablespoons Louisiana Hot Sauce (or Crystal or Tabasco)
- ½ teaspoon sea salt, plus more to taste
- 2 cups medium grain rice
- 4 cups chicken stock
- 4–6 scallions, sliced for garnish
- Season the chicken on both sides with salt, pepper, and paprika and allow to rest at room temperature for 20 minutes.
- Place a rack in the middle of the oven and preheat oven to 325 degrees F.
- In a Dutch oven or other oven-proof pot with a lid, heat oil on the stovetop over medium heat. When oil is hot, add the chicken, skin side down. We’ll cook the chicken in two batches so don’t feel the need to overcrowd the pan. Cook until browned (about 5 minutes) and flip to brown on the other side (another 5 minutes). Remove the chicken to a plate and cook the remaining chicken. Set aside.
- Add the andouille to the pan and cook until browned (about 6 minutes) stirring occasionally. If brown bits have accumulated on the bottom of the pan, that’s great – that’s flavor. Remove the sausage from the pan and place into a small bowl. Add the onions, peppers, and celery and cook until softened, 8-10 minutes. Stir in the garlic, thyme, and oregano and cook for another 2 minutes until fragrant. Add the garlic powder, cayenne, bay leaves and hot sauce and stir to combine.
- Stir in the rice and return the sausage and any juices to the pan. Stir and brown slightly, about 3 minutes. Nestle in the chicken pieces and any juices that have accumulated on the plate. Add the chicken broth and bring to a simmer. Stir, cover, and place in the oven for 30 minutes. Give the jambalaya a stir. Replace the lid and allow to rest for 15 minutes. Before serving. Remove the chicken from the pan, discard the skin and bones, shred chicken and add back to the pan. Serve warm.