This Jambalaya recipe features chicken thighs, smoked Andouille sausage, a rich roux, and the 'holy trinity' of onions, bell peppers, and celery, all simmered with rice and chicken stock for a flavorful one-pot meal.
In a large Dutch oven on medium/high heat, add 1-2 Tbsp of oil and the chicken thighs. Season with salt and pepper. Brown the chicken thighs slightly then add the sausage. Once all the meat is browned, remove from the pot and set aside.
NOTE: Chop all the veggies and have ALL the ingredients ready to go before making the roux.
Next make a roux by adding 1/2 cup of oil and 1/2 Cup flour. (Make sure the oil is hot before adding the flour). Continuously stir until the roux is the color of chocolate. This step will take anywhere between 20-45 minutes depending on how hot the oil is and your experience level. (NOTE: if you burn the roux, start over. Don’t worry it happens to the best of us!).
Once the roux is the correct color, add the onion, red bell pepper, and celery to the pot. Fry for about 5 minutes then add the garlic. Sauté for 30 seconds then add the chicken stock. Bring to a simmer then add the paprika, cayenne pepper, oregano, thyme, salt, and pepper. Let simmer on low heat for about 1 hour to cook out the flour then add the chicken, sausage, and rice to the pot. Stir all that together and cover with a lid. Simmer for around 30 minutes or until the rice is cooked. Stir occasionally to avoid the rice sticking to the bottom of the pot.
Once the rice is cooked, turn off the heat then add the butter and green onions. Adjust the seasoning to your taste and serve.
Enjoy!
