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The Absolute Best Jambalaya: A Deep Dive into Cajun and Creole Perfection

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This iconic one-pot jambalaya blends smoky andouille sausage, tender chicken, and the ‘holy trinity’ of vegetables into a bold, spice-infused rice dish.

Ingredients

Scale

2 tablespoons peanut oil, divided

1 tablespoon Cajun seasoning

10 ounces andouille sausage, sliced into rounds

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

1 medium onion, diced

1 small green bell pepper, diced

2 ribs celery, diced

3 cloves garlic, minced

1 (16 ounce) can crushed Italian tomatoes

1/2 teaspoon red pepper flakes

1/2 teaspoon ground black pepper

1 teaspoon salt, or to taste

1/2 teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

1 teaspoon file powder

1 1/4 cups uncooked white rice

2 1/2 cups chicken broth

Instructions

1. Heat 1 tablespoon peanut oil in a large Dutch oven. Season sausage and chicken with Cajun seasoning. Sauté sausage until browned, then remove.

2. Add remaining oil and sauté chicken until lightly browned. Remove and set aside.

3. In the same pot, sauté onion, bell pepper, celery, and garlic until tender.

4. Stir in crushed tomatoes, red pepper flakes, black pepper, salt, hot sauce, Worcestershire sauce, and file powder.

5. Add chicken and sausage back to the pot. Cook for 10 minutes, stirring occasionally.

6. Stir in rice and chicken broth. Bring to a boil.

7. Reduce heat to low, cover, and simmer for 20 to 25 minutes until liquid is absorbed.

8. Fluff with a fork and serve hot.

Notes

Use a heavy-bottomed Dutch oven for even rice cooking.

Do not lift the lid during the final simmering phase.

Store leftovers in an airtight container for up to 4 days.

Nutrition

Find it online: https://www.flavourrecipe.com/best-jambalaya/