Chicken and Andouille Jambalaya

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot with lid (6-quart minimum)
• •Wooden spoon
• •Sharp knife and cutting board

Instructions

1. 1

   Season the chicken

   Toss the chicken pieces with one tablespoon of Cajun seasoning in a bowl, making sure every piece gets coated. This is your first layer of flavor. Set it aside while you prep everything else. The seasoning needs time to wake up and get acquainted with the meat.

   I season my proteins before anything else hits the pan. That's the bayou way: build flavor from the ground up, not just at the end.
2. 2

   Brown the andouille

   Heat one tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the andouille slices in a single layer. Let them sizzle undisturbed for two to three minutes until the edges turn dark and the fat starts rendering out. Flip and brown the other side. The kitchen should smell like pure Louisiana right now. Transfer to a plate but leave every drop of that smoky fat in the pot.

   Real andouille comes from Louisiana. If you can't find it, use a good smoked sausage with some kick, but know it won't be quite the same.
3. 3

   Sear the chicken

   Add another tablespoon of oil to the pot. Working in batches so you don't crowd the pan, add the seasoned chicken pieces. Let them sit and develop a golden crust, about three minutes per side. If they're packed too tight, they'll steam instead of sear, and you'll lose all that beautiful browning. Transfer to the plate with the sausage. The chicken doesn't need to be cooked through; it'll finish in the rice.

4. 4

   Build the holy trinity

   Add the remaining tablespoon of oil to the pot. Scrape up any browned bits stuck to the bottom. That's flavor you're not leaving behind. Add the onion, celery, and bell pepper. Cook over medium heat, stirring often, until the onions turn translucent and sweet, about eight minutes. The vegetables should soften but not brown. Sprinkle the remaining tablespoon of Cajun seasoning over the trinity and stir to coat.

   The holy trinity is the foundation of almost everything we cook in Louisiana. Onion, celery, bell pepper. Equal parts, roughly chopped. My grandmother Evangeline called it the Cajun mirepoix.
5. 5

   Add garlic and tomatoes

   Push the vegetables to the sides and add the garlic to the center of the pot. Let it sizzle for thirty seconds until fragrant. Stir in the tomato paste and cook for another minute, letting it darken slightly and lose its raw edge. Add the diced tomatoes with their juices. Stir everything together and let it bubble for two minutes.

6. 6

   Toast the rice

   Add the rice directly to the pot and stir to coat every grain with the tomato mixture. Toast for two minutes, stirring constantly. You'll hear the grains clicking against the pot and smell a nutty aroma. This step keeps the rice from turning to mush later. Each grain should glisten with the seasoned tomato mixture.

7. 7

   Add stock and seasonings

   Pour in the warm chicken stock. Add the bay leaves, thyme, smoked paprika, cayenne, salt, and black pepper. Stir once to distribute everything evenly. Nestle the browned chicken and andouille into the rice, pushing them down so the liquid covers everything. Bring to a boil.

   Warm stock is important here. Cold liquid will shock the rice and extend cooking time. At Lagniappe, we always keep a pot of stock simmering on the back burner.
8. 8

   Cover and simmer

   Once boiling, reduce heat to low, cover with a tight-fitting lid, and let it simmer undisturbed for twenty minutes. Do not lift that lid. The steam is cooking your rice, and every peek lets it escape. Set a timer and walk away. Trust the process.

9. 9

   Rest and fluff

   After twenty minutes, remove the pot from heat but keep the lid on. Let it rest for ten more minutes. This allows the rice to finish absorbing liquid and firms up the texture. When you finally lift that lid, the rice should be tender with separate grains, the chicken cooked through, and the andouille plump and flavorful.

10. 10

    Finish and serve

    Remove the bay leaves and discard. Fluff the jambalaya gently with a fork, folding from the bottom to distribute the meat evenly. Taste and adjust the salt if needed. Fold in most of the green onions and parsley, saving some for garnish. Serve straight from the pot, piled high on plates, with the remaining green onions scattered on top and hot sauce on the side for those who want more heat.

    The bottom of the pot might have some slightly crispy rice stuck to it. In Louisiana, we fight over that part. It's called the gratin, and it's a prize.

Chef Tips

• •Don't skip browning the meat. That fond on the bottom of the pot is concentrated flavor you'll build the whole dish on. Scrape it up when you add the vegetables.
• •If your rice comes out mushy, you added too much liquid or stirred too much while cooking. Next time, trust the covered simmer and walk away.
• •For extra heat without more cayenne, add a tablespoon of diced pickled jalapeños with the tomatoes. At Lagniappe, we keep a jar behind the line for exactly this purpose.
• •Leftover jambalaya makes incredible stuffed peppers. Cut bell peppers in half, fill with cold jambalaya, top with cheese, and bake until bubbling.
• •The spice level here is moderate. If you like it hot, double the cayenne. If you're feeding folks with tender palates, cut it in half. Heat should awaken, not punish.

Advance Preparation

• •The holy trinity can be diced up to two days ahead and stored refrigerated in an airtight container.
• •Cooked jambalaya keeps refrigerated for up to four days. Reheat gently with a splash of stock to loosen the rice.
• •This dish freezes well for up to three months. Thaw overnight in the refrigerator and reheat in a covered pot over low heat.

Frequently Asked Questions

Nutrition Information

1 serving (about 375g)