When the cooler weather sets in so does the chicken and sausage jambalaya.
Well, this is partially true. Cooler weather and a great football game go well with a delicious pot of jambalaya. I didn’t realize how good jambalaya was until I moved from Mississippi to Louisiana. Man oh man. I had been missing out on so much when it came to Cajun cuisine. I am here to share a recipe that is a family favorite over here!
Nothing like a hot pot of jambalaya and white beans.
I can’t tell you how much jambalaya I have eaten in my life, especially since I have been living in jambalaya. It is really good with some white beans. Man oh man! Jambalaya isn’t as difficult to cook as a pot of gumbo, but it is tricky when it comes to the rice. If you truly want to cook Cajun jambalaya, then you are going to want to cook the rice along with the meat.
Patience is key. You want to make sure the rice ‘pops’ before you put the lid on it. This allows the rice to finish fully cooking as the flavors all set in with the season blend, chicken, and sausage. It took me cooking jambalaya myself to realize what rice ‘pops’ means. This basically means that the rice has started cooking and is beginning to expand. I could tell once the rice becomes thicker.
Another thing to note about this recipe is that my husband normally uses pork instead of the chicken thighs. Why pork? Pork browns a lot better than the chicken thighs, which will bring more flavor and color to the jambalaya. Another little secret: you can add kitchen bouquet if you want to darken the jambalaya some. Shhhh, don’t tell anyone I told you this.
Let’s get to boiling…boiling and cooking chicken and sausage jambalaya.
- 1 lb sausage: andouille or cajun sausage
- 3.5 lbs chicken thighs or pork
- 3 cups uncooked white long grain rice
- 6 cups chicken stock
- 1 1/2 cups season blend
- 3/4 cup vegetable oil
- salt and pepper
- Cajun Seasoning: Tony's or Slap Yo Momma
- Prep the sausage and chicken. Cut the sausage in 1/4" slices and cut the chicken thighs in cubed pieces.
- In a 6 qt pot, preferably a dutch oven, heat the vegetable oil on medium high heat.
- Add the chicken thighs and cook until they are cooked and browned. Remove from heat.
- Add the sausage and cook until browned. Remove from heat.
- Add the season blend and about 2 tablespoons of chicken stock to deglaze the pot. Cook until onions are tender and translucent
- Add the meat back to the pot and cook until most of water has been cooked off.
- Add the chicken stock to the pot and bring to a rapid boil
- Add the rice. Bring water back to a boil and wait for rice to 'pop'.
- Once rice has begun to expand and thicken, about 5-6 minutes, lower the heat to a simmer and place the lid on the pot. Allow to simmer for 25 minutes. DO NOT OPEN THE LID.
- After the 25 minutes, turn the heat of and allow to cook for another 15 minutes. Do not stir the rice.
Here’s to celebrating another year with good food.
All I know is that I am thankful for another year and one with great food. I hope you enjoy this jambalaya recipe as much as my family does!