One way to distinguish between Cajun and Creole jambalaya is the addition of tomatoes. Traditional Cajun cooking doesn't use this ingredient.
- Total Time:
- Yield: Serves 8 to 10
Photography: Martyna Szczesna
- 3 tablespoons safflower oil
- 1 1/4 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 3/4 pound Andouille sausage, thinly sliced on bias
- 1 medium onion, cut into small pieces (2 cups)
- 2 ribs celery, cut into small pieces (1 cup)
- 1 small green bell pepper, cut into small pieces (1 cup)
- 4 cloves garlic, thinly sliced (2 tablespoons)
- 2 cups long-grain white rice
- 1 bay leaf
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 4 cups low-sodium chicken broth
Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.
Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.
Add rice and cook, stirring constantly, 1 minute. Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Return meat and any accumulated juices to skillet. Stir in broth, increase heat, and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.