Blackened Chicken Jambalaya

10 servings Prep: 20 m Cook: 55 m Total: 1 h 15 m Intermediate
5.0/5 (2)
Blackened Chicken Jambalaya
“Blackened” food, while not traditionally Cajun, was created by Cajun chef Paul Prudhomme in the mid-1980s. According to CajunCulture.com this new invention “sparked a worldwide Cajun food craze.” This recipe is a basic Cajun brown jambalaya with chicken, andouille sausage, and rice; the difference is the chicken is blackened and added at the end so there is a wonderful contrast between the tastes.

Ingredients

10 servings
  • Blackened Seasoning Mix
  • 2 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper (or less)
  • 3/4 tsp black pepper
  • 2 1/2 cup raw rice
  • 2 tsp salt
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp dry mustard
  • 4 bay leaves
  • 1 pound boneless chicken breast
  • 1 stick butter
  • 1 cup chopped onions
  • 1 cup chopped bell pepper
  • 1 1/2 cup chopped celery
  • 2 tsp minced garlic
  • 1 pound smoked pork sausage, preferably Andouille
  • 5 cups water

Step-by-Step Instructions

  1. Heat a black iron skillet over high heat until it starts to smoke.
  2. In a deep dish, melt 1/2 a stick of butter and pour it over the chicken. Dip each side of the chicken in the butter, then generously sprinkle each side of the chicken with the blackened seasoning mix.
  3. Place the chicken in the hot skillet and place 1 tsp. of butter on the chicken. (Be careful, as the butter will tend to flare up). Cook until the underside looks charred, about 2 minutes.
  4. Flip over and pour 1 teaspoon of butter over the chicken. Cook the chicken until it is done, about 2 more minutes. Remove from heat and set aside.
  5. In a cast iron skillet or heavy-bottomed pot, cook sausage over medium heat for about 5 minutes. Stir in half of the onions and cook until dark brown, but not burnt.
  6. Stir in the remaining onions, celery, bell pepper, garlic, and the remaining seasoning mix (salt, white pepper, black pepper, cayenne, dry mustard). Cook until vegetables are almost tender, about 10 minutes.
  7. Stir in rice and mix well, then add 5 cups of water and bay leaves.
  8. Bring to a boil and reduce the heat to low. Cover and cook for 20 minutes. Cut the blackened chicken into bite-sized pieces and fold in gently, trying not to disturb the blackened coating. Serve it up!

Common Problems and Solutions

Q: Why is my chicken burning instead of blackening?

A: Make sure your skillet is properly preheated until smoking, and don't cook longer than 2 minutes per side. The chicken should char on the outside while staying juicy inside. If it's burning too quickly, reduce the heat slightly.

Q: Can I blacken the chicken ahead of time?

A: Yes, you can blacken the chicken up to 2 hours ahead and keep it warm in a low oven (200°F), but it's best added to the rice just before serving to maintain the crispy coating.

Q: My rice is mushy or undercooked—what happened?

A: Make sure you're using exactly 5 cups of water for 2 1/2 cups of rice. Don't lift the lid during the 20-minute cooking time, and ensure heat is on low once it reaches a boil.

Tips and Techniques

Use a well-seasoned cast iron skillet for the best blackened crust. The butter will smoke and may flame up slightly—this is normal and creates the signature char. When folding in the chicken at the end, be gentle to keep the blackened coating intact.

Ingredient Substitutions

  • andouille sausage: smoked kielbasa or smoked turkey sausage
  • chicken breast: chicken thighs
  • white rice: brown rice

Equipment Needed

  • cast iron skillet (for blackening)
  • heavy-bottomed pot or large cast iron skillet (for jambalaya)
  • deep dish (for butter)

Historical Context

Chef Paul Prudhomme popularized the blackening technique in New Orleans in the 1980s, creating such demand that redfish nearly became endangered. The method involves cooking in a super-hot cast iron skillet with butter and spices, creating an intensely flavored charred crust.