Ingredients:

  • 450g (1 lb) Boneless, skinless chicken thighs, cut into 1-inch cubes
  • 340g (12 oz) High-quality smoked Andouille sausage, sliced into 1/2-inch thick coins
  • 450g (1 lb) Large (16/20 count) raw shrimp, peeled and deveined
  • 1 Tbsp Vegetable oil or lard
  • 2 1/2 tsp Cajun or Creole seasoning blend (divided)
  • Salt and Pepper, to taste
  • 1 large onion, diced finely
  • 2 stalks celery, diced finely
  • 1 medium Green Bell Pepper, diced finely
  • 4 cloves garlic, minced
  • 2 Tbsp Concentrated tomato paste
  • 480ml (2 cups) Long-grain white rice (do not rinse)
  • 960ml (4 cups) Low-sodium chicken stock or broth
  • 2 large Bay leaves
  • 1/2 tsp Dried thyme
  • 2 Tbsp Fresh flat-leaf parsley, chopped (for garnish)
  • Dash of Tabasco or preferred chilli sauce (Optional)

Instructions:

  1. Pat chicken cubes dry and toss with 1 tsp of Cajun seasoning. Slice the sausage. Toss the peeled shrimp with 1/2 tsp of Cajun seasoning and set aside.
  2. Heat a heavy-bottomed Dutch oven over medium-high heat. Add the sausage and cook for 5–7 minutes until browned and the fat is rendered. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Add the seasoned chicken cubes to the pot and sear in the sausage fat until golden brown on all sides (about 5 minutes). Remove chicken and set aside with the sausage. Ensure brown bits (fond) remain on the bottom.
  4. Reduce heat to medium. Add the remaining oil (if needed) and the diced onion, celery, and bell pepper (The Holy Trinity). Cook for 8–10 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
  5. Add the minced garlic and the remaining 1 tsp of Cajun seasoning and thyme. Cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes until the paste darkens slightly.
  6. Stir the uncooked rice into the vegetable mixture, ensuring it is fully coated (about 1 minute).
  7. Pour in the chicken stock. Scrape up all the brown bits (the fond) from the bottom of the pot. Stir in the bay leaves. Bring the mixture up to a rolling boil.
  8. Stir well, then immediately return the reserved sausage and chicken to the pot. Reduce the heat to the lowest setting possible. Cover the pot tightly with a lid and simmer undisturbed for 20 minutes. Do not lift the lid or stir.
  9. After 20 minutes, lift the lid quickly. Nestle the seasoned shrimp into the top layer of the rice. Replace the lid immediately and cook for another 5–7 minutes until the shrimp are pink and opaque.
  10. Remove the pot from the heat. Keep the lid on and allow the Jambalaya to rest for a full 10 minutes. Remove the bay leaves, then gently fluff the Jambalaya with a fork or spatula to mix the shrimp, chicken, and sausage throughout the rice. Garnish with fresh parsley and serve immediately.