Ingredients:

  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 12 oz andouille sausage, sliced into 1/4-inch rounds
  • 1 lb large shrimp, peeled and deveined
  • 1 large yellow onion, finely diced
  • 1 large green bell pepper, diced
  • 3 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 cups long-grain white rice
  • 3 cups low-sodium chicken stock
  • 14.5 oz crushed tomatoes
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 2 whole bay leaves

Instructions:

  1. Heat a large 5-6 quart Dutch oven over medium-high heat. Add the sliced andouille sausage and chicken thighs, searing until the sausage renders its fat and the chicken is browned on all sides.
  2. Remove the meat from the pot and set aside, leaving the rendered fat. Add the 'Holy Trinity' (onion, celery, and bell pepper) along with the garlic and jalapeño. Sauté until the vegetables are softened and the onion is translucent, scraping the brown bits (fond) from the bottom of the pot.
  3. Add the long-grain white rice to the pot and stir for 2-3 minutes to toast the grains, ensuring they are well-coated in the flavored fats.
  4. Stir in the crushed tomatoes, chicken stock, Worcestershire sauce, Cajun seasoning, thyme, and bay leaves. Return the chicken and sausage to the pot.
  5. Bring the mixture to a boil, then reduce heat to low. Cover tightly and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
  6. Gently fold in the raw shrimp, cover the pot again, and remove from heat. Let the jambalaya sit for 5 minutes; the residual steam will perfectly cook the shrimp without making them rubbery. Remove bay leaves before serving.