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Cajun Chicken Thigh Jambalaya

A comforting one-pot meal featuring juicy chicken thighs, hearty sausage, rice, and vibrant vegetables, all infused with authentic Cajun spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs, cut into 1 inch chunks Opt for bone-in for added depth of flavor.
  • 1 tbsp avocado oil A great choice for its high smoke point and light flavor.
  • 1.25 tsp salt Season to taste!
  • 1.25 tsp pepper Freshly cracked is best!
  • 1.25 lbs sausage, sliced into 0.5 inch rounds Use andouille for that authentic Cajun flair.
  • 1 large onion, diced into 0.5 inch pieces Sweet onions are perfect for balance.
  • 1 large red bell pepper, diced For a touch of sweetness and vibrant color.
  • 2 stalks celery, chopped Adds a wonderful crunch.
  • 3 cloves garlic, minced Because garlic is life!
  • 1 cup long grain white rice The perfect rice for absorbing flavors.
  • 2.25 cups chicken stock Use low sodium to control the saltiness.
  • 0.5 cup crushed tomatoes Canned is just fine!
  • 1 leaf bay leaf Don’t forget to remove it before serving!
Spices
  • 2.25 tsp salt (additional)
  • 1.25 tsp pepper (additional)
  • 2 tsp oregano
  • 2 tsp paprika Smoked paprika adds a lovely depth.
  • 1 tbsp thyme Fresh is fabulous, but dried works too.
  • 0.25 tsp cayenne pepper Spice lovers, feel free to adjust this!

Method
 

Preparation
  1. Start by dicing the onion, red bell pepper, and celery. Mince the garlic, and slice the sausage into rounds. Season the chicken thighs with salt and pepper and let them sit at room temperature for about 10 minutes.
Cooking
  1. Heat avocado oil in a large pot over medium-high heat. Once hot, add the chicken thighs in a single layer. Sear for about 5 minutes on each side, until golden brown. Remove and set aside.
  2. In the same pot, add the sliced sausage. Sear until golden, around 3-4 minutes. Remove and set aside with the chicken.
  3. Add the onion, bell pepper, and celery to the pot. Sauté until softened for about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
  4. Stir in the rice, allowing it to toast slightly for about 2-3 minutes, until it becomes slightly translucent.
  5. Add the salt, pepper, oregano, paprika, thyme, and cayenne pepper to the pot. Mix well.
  6. Return the chicken and sausage to the pot, along with the chicken stock and crushed tomatoes. Bring to a boil.
  7. Lower the heat, cover, and let it simmer for 15-20 minutes. Check around 15 minutes—rice should absorb most liquid, and chicken should be cooked through.
  8. Remove from heat and let rest for 5 minutes. Shred the chicken right in the pot and fluff the mixture with a fork.
  9. Ladle into bowls and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish also freezes well for up to 3 months. Consider serving with a salad or garlic bread.