Chicken and Sausage Jambalaya
Ingredients
- 1 large hen or chicken
- 3 cups onions, chopped
- 1 bunch green onions (scallions)
- 2 large bell peppers
- 1 clove garlic, minced fine
- 3 cups long grain rice
- 1 pound hickory smoked sausage
- salt and pepper to taste
- cayenne pepper to taste
- garlic powder to taste
- onion powder to taste
- oil for browning
- 6-7 cups water or chicken broth (enough to cover meat plus cook rice)
Step-by-Step Instructions
- Season hen with salt, pepper, cayenne, garlic powder, and onion powder.
- In a cast iron pot, add oil and heat over medium-high heat. Brown the hen and sausage on all sides, about 10-15 minutes. Once browned, drain excess oil.
- Add chopped onion and garlic and sauté until tender and brown, about 5-7 minutes. Add enough water or chicken broth until meat is covered (about 4-5 cups).
- Cook for one hour or until meat is tender and falling off the bone. Add green onions and bell pepper.
- Add rice and additional liquid (about 2-3 cups more, following ratio of 1 cup rice to about 2 cups liquid total). Stir well to distribute rice. Cover pot tightly and do not stir again.
- Cook over low heat until rice is done and has absorbed all liquid, about 20-25 minutes. Let rest 5 minutes before serving.
Common Problems and Solutions
Q: Why is my rice mushy or burnt on the bottom?
A: Make sure you have the right liquid ratio (about 2 cups liquid per 1 cup rice) and keep the heat on low once you add the rice. Don't lift the lid or stir - let it steam undisturbed for 20-25 minutes.
Q: Can I use boneless chicken instead of a whole hen?
A: Yes, boneless thighs work great and cut the cooking time down. Brown them well, then simmer for only 30-40 minutes before adding the rice instead of a full hour.
Q: My jambalaya is too dry - what happened?
A: You likely didn't add enough liquid when you added the rice. Remember the rice needs liquid to cook in - if your pot looks dry before adding rice, add more broth first.
Tips and Techniques
The secret to jambalaya is getting a good brown on your meat and letting those fond bits (the browned bits stuck to the pot) flavor your dish. Don’t skip the browning step! Also, once you add that rice and cover the pot, resist the urge to peek or stir - trust the process.
Ingredient Substitutions
- hickory smoked sausage: andouille sausage or kielbasa
- whole hen or chicken: 2-3 pounds boneless chicken thighs
- water: chicken broth or stock
Equipment Needed
- large cast iron pot or Dutch oven (at least 6-quart capacity)
- wooden spoon for stirring
- tight-fitting lid
Historical Context
Jambalaya is one of the signature dishes of Louisiana Cajun cooking, with roots tracing back to Spanish paella. This chicken and sausage version is the most common style in Southwest Louisiana, where it’s made for church fundraisers, family reunions, and Sunday dinners.
