Cajun Jambalaya Supreme
A bold, spicy one-pot wonder that'll transport you straight to the bayou with every bite. This isn't your average jambalaya - it's loaded with andouille sausage, tender chicken, and perfectly seasoned rice.
Prep Time
20 min
Cook Time
45 min
Servings
6
- 1
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
- 2
In the same pot, add chicken chunks and cook until browned on all sides, about 8 minutes. Remove and set aside with sausage.
- 3
Add onion, bell pepper, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- 4
Stir in rice and cook for 2-3 minutes until lightly toasted. Add Cajun seasoning, paprika, and cayenne.
- 5
Pour in chicken stock and diced tomatoes. Add bay leaves and bring to a boil.
- 6
Return chicken and sausage to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender.
- 7
Remove bay leaves. Stir in green onions and parsley. Let stand 5 minutes before serving.
- 8
Taste and adjust seasoning. Serve hot with additional green onions if desired.
Don't lift the lid too often while the rice is cooking - it needs to steam properly
For extra flavor, use homemade chicken stock
Adjust the cayenne to your heat preference
This dish tastes even better the next day!