One-Pot Chicken and Sausage Jambalaya
About the recipe
Deeply caramelizing the meats is the secret to success with this spicy, one-pot Cajun jambalaya. Both the dark fond built up on the pot and the browned meats will impart their savory flavors into the rice as it cooks. Because of the many different cured (and salty) meats involved in this recipe, salt should only be added to taste at the end. We like to use Texas Pete hot sauce in this recipe.
Hands On Time: 1 hour and 15 minutes
Total Time: 1 hour and 15 minutes
1 tablespoon vegetable oil
1 pound smoked andouille sausage, quartered lengthwise and sliced 1/4 inch thick
1 1/4 pounds boneless skinless chicken thighs
1 yellow onion, diced
8 ounces tasso ham, cut into 1/2-inch cubes
3 tablespoons minced garlic
1 tablespoon chopped fresh thyme
3 bay leaves
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
2 cups long-grain white rice
4 cups chicken broth
5 scallions, thinly sliced
Hot sauce, for serving
Heat a large Dutch oven over medium-high heat. Add oil and sausage and cook, stirring occasionally, until very well browned, about 10 minutes. Add the chicken thighs and continue to cook, stirring frequently, until the chicken is browned and cooked through, about 10 minutes. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes.
Add the ham, garlic, thyme, bay leaves, black pepper and red pepper flakes and cook until fragrant, about 2 minutes. Add the white rice and stir to coat the grains with the rendered pork fat and spices. Continue to cook, stirring constantly, until the rice is translucent, then add the chicken broth.
Bring the broth to a simmer while stirring constantly to prevent any rice from sticking to the bottom of the pot. Once the liquid begins to simmer, reduce the heat to low, cover, and cook until the rice is tender, about 25 minutes. Remove from the heat and stir to fluff the rice. Remove the bay leaves and season to taste with salt. Garnish with the scallions and serve.