How To Make Cajun Jambalaya with Isaac Toups

Ingredients

• 0.5 cup Canola Oil (high smoke‑point oil for roux; extra 2 tbsp for searing)
• 0.5 cup All-Purpose Flour (for dark roux)
• 4 pieces Chicken Thighs (bone‑in, skin‑on, dark meat; about 1.5 lb)
• 8 oz Smoked Andouille Sausage (sliced into 1/4‑inch rounds)
• 2 cup Long Grain Rice (uncooked; preferably parboiled)
• 6 cup Chicken Stock (low‑sodium; homemade or store‑bought)
• 1 medium Red Bell Pepper (diced ½‑inch)
• 2 stalks Celery Stalks (diced ½‑inch)
• 1 large Onion (diced ½‑inch)
• 8 cloves Garlic (minced finely; do not over‑process)
• 1 piece Fresh Hot Pepper (cayenne or any hot pepper, minced with seeds)
• 2 tsp Kosher Salt (adjust to taste)
• 2 tsp Black Pepper (freshly ground; more if you like it peppery)
• 3 tbsp Unsalted Butter (cut into cubes; adds richness at the end)
• 2 stalks Green Onions (thinly sliced for garnish)

Instructions

1. Season and Sear Chicken

   Pat chicken thighs dry, season both sides with kosher salt and freshly ground black pepper. Heat 2 tbsp of canola oil in a large skillet over medium‑high heat and sear the thighs skin‑side down until a deep golden crust forms, about 5 minutes per side. Transfer to a plate and set aside.

   Time: PT10M

   Temperature: medium‑high heat on stovetop

2. Make the Dark Roux

   In the same pan, add the remaining 0.5 cup canola oil and let it heat until shimmering. Whisk in 0.5 cup flour, stirring constantly. Keep the heat at medium and stir continuously; the roux will progress from pale to a deep chocolate brown in about 12‑15 minutes. If any dark specks appear, stir them out quickly; a burnt roux must be discarded.

   Time: PT15M

   Temperature: medium heat on stovetop

3. Add the Holy Trinity

   Stir in the diced red bell pepper, celery, and onion (the Cajun “Trinity”). Cook for about 1 minute, just enough to coat the vegetables with the roux.

   Time: PT2M

4. Incorporate Garlic and Hot Pepper

   Add the minced garlic and minced hot pepper. Stir quickly for another minute; watch closely as garlic can burn in the hot roux.

   Time: PT2M

5. Add Stock and Simmer

   Gradually whisk in 6 cups chicken stock, ensuring a smooth, lump‑free mixture. Return the seared chicken thighs to the pot, add the kosher salt and an extra pinch of black pepper. Bring to a gentle simmer, then reduce heat to low and let it cook uncovered for 1 hour, stirring occasionally.

   Time: PT1H

   Temperature: low simmer

6. Add Sausage, Rice, and Finish Mixing

   Dice the smoked andouille sausage and stir it into the pot. Add 2 cups uncooked rice, distributing evenly. Give everything a good stir so the rice is coated with the roux‑stock mixture.

   Time: PT5M

7. Bake in the Oven

   Preheat the oven to 375°F (190°C). Cover the pot with a lid or tightly with aluminum foil and place it in the oven. Bake for 30 minutes, or until the rice is tender and has absorbed most of the liquid.

   Time: PT30M

   Temperature: 375°F

8. Finish and Serve

   Remove the pot from the oven. Stir in 3 tbsp unsalted butter until melted and glossy. Sprinkle sliced green onions over the top, give a final gentle stir, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

48 g

Fat

16 g

Fiber

3 g