Step by step

Method

4 steps

1. 1

   Dice the trinity: 1 onion, 1 green bell pepper, 2 celery stalks. Mince 4 garlic cloves. Slice 8–12 oz andouille or smoked sausage into half-moons; cut 1 pound boneless chicken thighs into bite-size pieces (optional: ½ pound peeled shrimp for the end). Season chicken with salt, pepper, and 1 teaspoon Cajun seasoning.

2. 2

   In a heavy pot or Dutch oven over medium-high, brown sausage in 1 tablespoon oil 4–5 minutes; scoop out. Brown chicken in the same pot 5–7 minutes until mostly cooked and browned; scoop out. Soften the trinity in the drippings 6–8 minutes; garlic 30 seconds. Stir in 1½ cups long-grain rice until coated and smelling toasty, 1–2 minutes.

3. 3

   Add 1 can (14 oz) diced tomatoes with juice, 2½–3 cups chicken stock, 1–2 teaspoons Cajun seasoning, ½ teaspoon thyme, 1 bay leaf, and the sausage and chicken back in. Bring to a boil, then cover and simmer low 20–25 minutes until rice is tender and liquid absorbed — don't stir constantly or it goes gummy. If using shrimp, nestle them in for the last 5 minutes until pink.

4. 4

   Rest off heat 5 minutes, fluff, discard bay leaf, taste for salt and heat. Serve with hot sauce and scallions. You want savory one-pot jambalaya with fluffy separate grains — not mushy tomato rice or dry undercooked grains.