Classic Jambalaya Stew
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Learn more →Ingredients
6 servings
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 2 tbsp vegetable oil, divided
- 12 oz andouille sausage, sliced into ¼-inch rounds
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 tbsp tomato paste
- 2 ½ cups low-sodium chicken broth
- 1 ½ cups long-grain white rice, uncooked
- 2 tsp cajun seasoning
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 2 bay leaves
- 1 lb large shrimp (21–25 count), peeled and deveined
For serving
- 3 green onions, thinly sliced (optional)
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Season the chicken pieces with 1/2 tsp of the salt and 1/4 tsp of the black pepper. Heat 1 tbsp of the vegetable oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3–4 minutes until the underside is golden brown, then stir and cook 2 minutes more until opaque throughout with no pink at the center. Transfer to a plate and set aside.
- 2
Add the remaining 1 tbsp oil to the pot. Add the andouille sausage slices and cook over medium-high heat for 3–4 minutes, stirring occasionally, until the cut sides are browned and the fat has rendered. Transfer to the plate with the chicken.
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