Justin Wilson: How To Cook Chicken Jambalaya

Ingredients

• 4 pieces Chicken Thighs (Boneless, skinless, cut into bite‑size pieces)
• 8 oz Andouille Sausage (Smoked Cajun sausage, sliced into 1/4‑inch rounds)
• 3 cups Long Grain Rice (Uncooked)
• 6 pieces Medium Onion (Chopped)
• 1 cup Bell Pepper (Any color, chopped)
• 3 cloves Garlic Cloves (Minced)
• 2 tablespoons Vegetable Oil (For sautéing)
• 2 teaspoons Salt (Kosher salt)
• 1 teaspoon Black Pepper (Freshly ground)
• 2 teaspoons Cayenne Pepper (Adjust heat to taste)
• 3 cups Water (Can substitute chicken broth for richer flavor)

Instructions

1. Prep All Ingredients

   Chop the chicken into bite‑size pieces, slice the sausage, dice the onions and bell pepper, and mince the garlic. Set everything in separate bowls.

   Time: PT15M

2. Season the Chicken

   Season the chicken pieces with 1 teaspoon of salt and ½ teaspoon of black pepper. Toss to coat evenly.

   Time: PT5M

3. Brown Chicken and Sausage

   Heat 2 tbsp vegetable oil in a large pot over medium heat. Add the seasoned chicken and sliced sausage, stirring occasionally, until the chicken is lightly browned on all sides (about 5 minutes).

   Time: PT5M

   Temperature: medium

4. Sauté Aromatics

   Add the chopped onions, bell pepper, and minced garlic to the pot. Cook, stirring frequently, until the onions become translucent and fragrant (about 5 minutes).

   Time: PT5M

   Temperature: medium

5. Toast the Rice

   Stir in the 3 cups of long‑grain rice, coating each grain with the oil and juices. Cook for 2 minutes to lightly toast the rice.

   Time: PT2M

   Temperature: medium

6. Add Liquid and Seasonings

   Pour in 3 cups of water (or broth), add the remaining 1 teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons cayenne pepper. Stir well and bring to a rolling boil.

   Time: PT5M

   Temperature: high

7. Simmer Covered

   Reduce heat to low, cover the pot tightly, and let the jambalaya simmer for 60 minutes without uncovering.

   Time: PT1H

   Temperature: low

8. Rest the Dish

   Turn off the heat and let the pot sit, still covered, for an additional 10 minutes to allow the rice to finish steaming.

   Time: PT10M

9. Fluff and Serve

   Remove the lid, fluff the jambalaya with a fork, taste for final seasoning, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

12g

Fiber

2g