Chicken and Sausage Cajun Jambalaya

Ingredients

• 680 g (1 1/2 pounds)bone-in, skin-on chicken thighs
• al gustosea salt, freshly cracked black pepper and sweet paprika
• 45 ml (3 tablespoons)olive oil
• 454 g (1 pound)Cajun andouille sausage, sliced into 1.3 cm (1/2-inch) coins
• 1 medium (225 g)yellow onion, finely diced
• 1 (140 g)green pepper, finely diced
• 2 (85 g)celery stalks, finely diced
• 2garlic cloves, minced
• 2 teaspoons fresh (or 1 teaspoon dried)thyme, minced if fresh
• 1 teaspoondried oregano
• 1/2 teaspoongarlic powder
• 1/4 teaspoon, plus more to tasteground cayenne pepper
• 2bay leaves
• 15 ml (1 tablespoon)Louisiana hot sauce, or Crystal or Tabasco
• 1/2 teaspoon, plus more to tastesea salt
• 370 g (2 cups)medium-grain rice
• 960 ml (4 cups)chicken stock
• 4–6spring onions, sliced for garnish

Instructions

1. 1

   Season the chicken

   Season both sides of the chicken with salt, pepper and paprika. Leave it at room temperature for 20 minutes.

2. 2

   Heat the oven

   Set a rack in the middle of the oven and preheat it to 165°C (325°F).

3. 3

   Brown the chicken

   Heat the oil over a medium heat in a lidded, ovenproof casserole or Dutch oven. When hot, add the chicken skin-side down in batches so the pan is not crowded. Brown for about 5 minutes, turn and brown the other side for another 5 minutes. Transfer to a plate and repeat with any remaining chicken; set aside.

4. 4

   Cook the sausage

   Add the andouille to the pan and cook for about 6 minutes, stirring occasionally, until browned. Transfer it to a small bowl, leaving any browned bits in the pan.

5. 5

   Soften the vegetables

   Add the onion, pepper and celery to the pan and cook for 8–10 minutes until softened. Stir in the garlic, thyme and oregano and cook for 2 minutes, until fragrant. Add the garlic powder, cayenne, bay leaves and hot sauce, then stir to combine.

6. 6

   Add the rice

   Stir in the rice and return the sausage and any juices to the pan. Cook, stirring, for about 3 minutes to lightly toast the rice. Nestle in the chicken and any juices from the plate, then add the stock and bring to a simmer.

7. 7

   Bake the jambalaya

   Stir, cover the pan and bake for 30 minutes. Stir the jambalaya, replace the lid and leave it to rest for 15 minutes.

8. 8

   Shred and serve

   Remove the chicken from the pan, discard its skin and bones, and shred the meat. Stir the chicken back into the jambalaya and serve warm, garnished with sliced spring onions.

What is Cajun jambalaya?

Jambalaya is a Louisiana one-pot rice dish shaped by Creole and Cajun cooking traditions. Cajun versions commonly build flavour with meat, stock and the onion, pepper and celery combination known as the “holy trinity”.

This version browns chicken and andouille before baking them with rice and stock. That layering gives the pot savoury depth while the oven cooks the rice evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 940 calories, 48g protein, 82g carbs, 47g fat.

Rice supplies most of the carbohydrates, while the chicken and andouille provide much of the protein and fat; the olive oil adds further fat. For a more balanced plate, serve a portion with plenty of non-starchy vegetables or a crisp salad.

Build flavour in the pot

Browned chicken: Starting skin-side down helps colour the thighs and leaves flavourful browned bits behind. Work in batches so the meat browns rather than steams.

Andouille: Browning the sausage separately adds another savoury layer. Keep the browned residue in the pan when you take the sausage out.

The aromatic base

Holy trinity: Onion, green pepper and celery soften together before the herbs and spices go in. Let them cook until tender, then add the garlic, thyme and oregano for their shorter, fragrant cooking stage.

Heat: Cayenne and hot sauce bring warmth, while paprika seasons the chicken. The listed cayenne amount is a starting point; extra can be added to taste.

Rice and liquid

Medium-grain rice: Stirring it briefly with the sausage and vegetables coats the grains in the cooking flavours before adding stock. Keep to the specified rice type where possible, as different grains absorb liquid differently.

Chicken stock: Bring the mixture to a simmer before covering the casserole and transferring it to the oven. The covered cooking helps the rice absorb the liquid.

Check the finish

Rice texture: After 30 minutes in the oven, stir the jambalaya and let it stand covered for 15 minutes. The resting time lets the rice finish absorbing moisture and settle.

Chicken: Shred the thighs only after baking, removing the skin and bones as directed. Stir the meat back through the rice so it is distributed across the pot.

Serving ideas

Garnish: Sliced spring onions add a fresh, crisp finish to the warm rice and meat. Add them just before serving.

On the side: A simple green salad or steamed vegetables can bring freshness and contrast to this rich, filling main. Serve straight from the casserole while warm.

Recipe notes & tips

• Pat the chicken dry before seasoning if its surface is damp, to help it brown.
• Brown the chicken in batches and avoid moving it around while the first side colours.
• Scrape the browned bits into the vegetables as they soften for extra flavour.
• Use a lidded ovenproof pot that is large enough to hold the rice and chicken comfortably.
• Taste before serving and adjust the salt, pepper or cayenne to suit your preference.

Variations

• More heat: Add extra cayenne or hot sauce to taste.
• Dried thyme: Use 1 teaspoon of dried thyme in place of the 2 teaspoons fresh.
• Different sausage: Substitute another smoked, spicy sausage if andouille is unavailable.
• Milder pot: Reduce or omit the cayenne and use less hot sauce.
• Fresh finish: Scatter extra sliced spring onions over each serving.

Common mistakes to avoid

• Crowding the chicken: It can steam instead of browning; cook it in batches as directed.
• Discarding browned bits: They add flavour to the base, so leave them in the pot when removing the meat.
• Skipping the simmer: Bring the stock mixture to a simmer before covering and baking.
• Lifting the lid repeatedly: Keep the pot covered during the oven cooking so the rice can absorb the stock.
• Serving straight from the oven: Stir and rest the covered jambalaya for 15 minutes before shredding the chicken and serving.

How to store

Cool leftovers promptly and refrigerate them in an airtight container for up to 3 days. Reheat until piping hot, adding a small splash of stock or water if the rice has become dry.

Frequently asked questions