Skillet Chicken and Sausage Jambalaya
- 1 teaspoon olive oil
- 12 ounces boneless, skinless chicken thighs, cut into bite-sized pieces
- 12 to 14 ounces precooked andouille or other smoked sausage, sliced into 1/4- to 1/2-inch thick rounds
- 1 medium red onion, diced
- 1 green bell pepper, diced
- 1 large stalk celery, chopped
- 2 dried bay leaves
- 1 cup dry rice
- 2 cups stock or water
- 2 tablespoons Cajun seasoning (pre-made or you can make your own, see below)
- 1 teaspoon kosher salt
- 1/2 cup fresh parsley, finely chopped
- 1 bunch scallions, sliced, for serving
- Louisiana hot sauce, for serving
Heat olive oil in a large, deep skillet over medium high heat. Place chicken in the pan and brown for 2 to 3 minutes, until the chicken has given up a bit of its fat, and you can move the pieces around the pan. Cook for another 2 minutes, then add the sausage, and cook 2 minutes more.
Add onion, bell pepper, celery, and bay leaves. Saute 4 to 5 minutes, until vegetables are just soft. Stir in rice, stock or water, Cajun seasoning, and salt. Bring to a boil, then reduce heat to medium low and let simmer for 15 to 20 minutes, until rice is tender.
Remove bay leaves. Stir in chopped parsley. Serve over rice with chopped scallions and Louisiana hot sauce.
This is the end result of a few years worth of tweaks to my “weeknight jambalaya.” Gone are the variety of odds and ends seasonings, replaced with Cajun seasoning blend, and gone are the tomatoes, replaced instead with a simple simmer in stock or water. This is how I like it for now, though I somehow imagine it will get changed again and again over the years (maybe add shrimp next?). I never really get tired of playing around with Cajun flavors!
To make your own Cajun seasoning, mix together:
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 5 tablespoons paprika (I use half hot, half sweet)
- 3 tablespoons Kosher salt
- 1 tablespoon dried thyme
- 1 tablespoon fresh ground black pepper
- 2 teaspoons cayenne pepper
This makes enough for about eight recipes, so I make it in a big batch like this and store it in a glass jar or airtight container for future use.