Martha Stewart Cajun Jambalaya

Martha Stewart Cajun jambalaya turns chicken thighs, andouille sausage and long-grain rice into a hearty, spicy one-pot dinner in 1 hour 10 minutes. This easy one-pan Cajun jambalaya recipe fits a busy weeknight dinner, a Mardi Gras party and a big Sunday family meal.

Cook the onion, celery and bell pepper until they turn very soft and golden, about 8 minutes, because that base gives the whole pot its flavor. Hurry it and the rice ends up tasting flat instead of savory and deep.

Martha browns the chicken and the sausage first and leaves the oil in the skillet, so every brown bit ends up in the vegetables and the rice. She also toasts the rice and the spices for a minute each before the broth goes in, which keeps the grains separate and the flavor rounder.

Martha Stewart Cajun Jambalaya

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Course: DinnerCuisine: American, CajunDifficulty: Medium

Servings

10

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

430

kcal

Browned chicken and andouille mix into spiced, tender rice with the classic onion, celery and bell pepper base. Everything simmers together in one covered skillet until the rice is moist but never soupy.

Ingredients

• 3 tablespoons safflower oil
  

• 1 1/4 pounds boneless skinless chicken thighs, cut into 1 ½-inch pieces
  

• Kosher salt and freshly ground pepper
  

• 3/4 pound Andouille sausage, thinly sliced on bias
  

• 1 medium onion, cut into small pieces (2 cups)
  

• 2 ribs celery, cut into small pieces (1 cup)
  

• 1 small green bell pepper, cut into small pieces (1 cup)
  

• 4 cloves garlic, thinly sliced (2 tablespoons)
  

• 2 cups long-grain white rice
  

• 1 bay leaf
  

• 1 teaspoon paprika
  

• 1/2 teaspoon cayenne pepper
  

• 1/2 teaspoon dried oregano
  

• 1/4 teaspoon dried thyme
  

• 4 cups low-sodium chicken broth
  

Directions

• Brown the chicken: Heat 2 tablespoons safflower oil in a large enameled cast-iron skillet over medium-high. Season the chicken with salt and pepper, brown it all over for about 8 minutes, then move it to a plate and leave the oil in the pan.
• Brown the sausage: Add the sliced andouille sausage to the same skillet and cook about 1 minute per side. Then move it to the plate with the chicken, leave the oil in the pan and lower the heat to medium.
• Cook the vegetables: Add the remaining tablespoon of oil, the onion, celery, green bell pepper, garlic and 1 teaspoon salt. Scrape up the brown bits as you stir, and cook about 8 minutes until the vegetables are very soft and golden.
• Toast the rice: Add the long-grain white rice and stir constantly for 1 minute. That coats the grains in the flavorful oil before any liquid goes in.
• Add the spices: Add the bay leaf, paprika, cayenne, oregano and thyme. Keep stirring for 1 minute so the spices wake up in the hot pan.
• Return the meat: Put the chicken and sausage back in the skillet with any juices from the plate. Those juices carry a lot of flavor, so none of them should be left behind.
• Add the broth: Stir in the low-sodium chicken broth, then raise the heat. Bring it to a boil before you turn the heat down.
• Simmer and serve: Reduce the heat to a simmer, cover the skillet and cook 20 minutes until the rice is tender. Then fish out the bay leaf and serve.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Does Cajun jambalaya have tomatoes?

No, Cajun jambalaya traditionally skips tomatoes and gets its brown color from the broth, the browned meat and the spices. Creole jambalaya adds tomatoes and ends up slightly soupier, but both versions are considered authentic.

Why did my jambalaya rice turn out mushy?

The most common cause is the wrong rice, since short-grain rice absorbs liquid too fast and turns soft. Stick with long-grain white rice and measure the 4 cups of broth carefully, because extra liquid also makes the rice mushy.

How long do leftovers keep and how do I reheat them?

Store leftover jambalaya in an airtight container in the fridge for 3 to 4 days. Reheat it in a skillet over medium heat, stirring now and then, until it is warmed all the way through.

What can I serve with jambalaya?

It is a full meal on its own, but cornbread or a crusty baguette is great for mopping up the spiced rice. A crunchy coleslaw or fried okra adds a fresh contrast, and braised white beans are the traditional Louisiana side.

What is in jambalaya seasoning, and can I make my own?

Most blends combine paprika, cayenne and dried herbs like oregano and thyme. You can mix a big batch from your spice cabinet and keep it ready, so the next pot comes together even faster.