Cajun Brown Jambalaya
Prairie-style jambalaya where browned meat, not tomato, colours the rice — chicken and andouille cooked into one pot with the trinity.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Heavy cast-iron pot with lid
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 20
- carbs
- 54
- protein
- 30
- calories
- 520
Instructions
- 1
Heat oil in a heavy pot and brown the sausage, then take it out. Season and brown the chicken until a dark crust forms.
- 2
Add the onion, bell pepper, and celery. Cook for 10 minutes, scraping up the browned bits at the bottom to give the dish color.
- 3
Stir in the garlic, Cajun seasoning, and black pepper. Put the cooked sausage back into the pot.
- 4
Add the rice. Stir for 2 minutes until every grain is coated in the fat.
- 5
Pour in the stock and taste for salt. Bring to a rolling boil, then cover with a lid and turn the burner to low.
- 6
Cook covered for 25 minutes, then turn off the heat and rest covered for 10 minutes. Gently fluff in the green onion before serving.
Chef's tips
Do not lift the lid or stir while the rice cooks. Trapped steam cooks the grains evenly so they do not turn to mush.
Storage
Refrigerate up to 3 days in a sealed container.
Reheating
Sprinkle with a tablespoon of water and reheat covered over low heat or in a 325°F oven.
Common mistakes to avoid
- •Adding too much liquid beyond the ratio of one part rice to two parts stock.
- •Stirring the pot while the rice steams on low heat.
- •Not browning the chicken deeply enough, which leaves the rice pale with weak flavor.
Serving suggestions
Cooked Cajun Brown Jambalaya?
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