This is my tried and true jambalaya recipe. I have tried the full stovetop method and ended up with crunchy and mushy rice, sometimes in the same pot! I have tried cooking the rice on the side -not as flavorful! I have also tried the parboiled riced method and the texture was just not quite right to me. I got the idea for this method (start on the stove, finish in the oven) from a Cajun Ninja video.
This recipe lists fresh and frozen onion options, but you can also use a refrigerated, pre-chopped version, such as Guidry’s. Which ever version you use, the most important thing to get the right flavor for your jambalaya is getting your onions and all browned, deep and dark. It may feel like it takes forever, or you may burn them, but having a good podcast or conversation going with a friend makes the process so much easier. Also, keep a few cups of water ready to splash in as the onions cook in case they start getting extra dark or stick.
This recipe is a bit of a labor of love, I generally make this on the weekend, or at least when I can get dinner started at 3pm. I almost always serve jambalaya with white beans, sometimes with green beans too. A childhood favorite way to eat jambalaya is to get the end piece of a loaf of fresh French bread and hollow it out. Then, fill it with warm jambalaya. Thank me later!!
Chicken and Sausage Jambalaya
Ingredients
- 1 tbsp oil
- 1 lb smoked sausage
- 2 lb chicken thighs, boneless, skinless, chopped
- 1 tsp cajun seasoning blend
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp garlic granulated
- 20 oz frozen onion/ 2 yellow onions large, diced
- 10 oz frozen bell pepper/ 2 medium pepper
- 2 stalks celery, diced
- 5 large cloves garlic
- 2 cups jasmine rice, rinsed
- 3 cups broth
Instructions
- Heat oil to medium high in oven safe 8 quart pot with lid, add sausage, cook until browned.
- Move sausage to a bowl.
- Add chicken, sear on all sides, add to bowl with sausage.
- Turn heat to medium, add onions, peppers, and celery.
- Allow to cook for 30-45 minutes stirring regularly to brown without burning, use water a few ounces at a time as needed to prevent sticking and burning.
- Then, add garlic and seasonings.
- Preheat oven to 300.
- Cook for an additional 10-15 minutes until all vegetables are dark brown.
- Bring heat to medium high, add broth, bring to simmering boil.
- Stir in rice. Layer chicken and sausage on top.
- Cover and put in oven for 1 hour.
- Serve hot with white beans or green beans.