Cajun Jambalaya

Photo: Martyna Szczesna
Prep Time:
50 mins
Total Time:
1 hr 10 mins
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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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