Ingredients Meat & Poultry Chicken Chicken Thighs Cajun Jambalaya 5.0 (3) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Martyna Szczesna Prep Time: 50 mins Total Time: 1 hr 10 mins Yield: 8 to 10 Serves One way to distinguish between Cajun and Creole jambalaya: Traditional Cajun cooking doesn't include tomatoes. It does contain plenty of thyme, paprika, and oregano for a flavorful dinner. Ingredients 3 tablespoons safflower oil 1 ¼ pounds boneless skinless chicken thighs, cut into 1 ½-inch pieces Kosher salt and freshly ground pepper ¾ 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 ½ teaspoon cayenne pepper ½ teaspoon dried oregano ¼ teaspoon dried thyme 4 cups low-sodium chicken broth Directions 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. Rate it Print