Mark Boudreaux's Cajun Jambalaya

12 servings Prep: 30 m Cook: 1 h 15 m Total: 1 h 45 m Intermediate
5.0/5 (17)
Mark Boudreaux's Cajun Jambalaya
Jambalaya, a Cajun/Creole dish, is perhaps the most versatile main dish that Louisiana has to offer. With andouille sausage, chicken thighs, ham, and rice all simmered together with the holy trinity, this one-pot wonder feeds a crowd. The most important thing with this dish is to use the right equipment: any heavy bottomed cast iron pot or Dutch oven.

Ingredients

12 servings
  • 1 pound Andouille (Cajun) or mild smoked pork sausage, sliced 1/4-inch thick
  • 1 1/2 pound boneless skinless chicken thigh meat, cubed
  • 1 pound ground Italian sausage (mild)
  • 1 pound cubed ham
  • 2 cups onions, diced
  • 1 cup bell pepper
  • 2 tbsp minced fresh garlic
  • 1/2 cup Old Bays Seafood seasoning (in all), divided
  • 1/2 tbsp ground black pepper
  • 1/2 tbsp white pepper
  • 1/2 tbsp red pepper
  • 3/4 tbsp thyme leaves
  • 3/4 tbsp basil leaves
  • 3 to 4 medium bay leaves
  • 5 cups chicken stock
  • 1 beer
  • 3 cups long grain rice
  • 1/2 cup chopped parsley leaves

Step-by-Step Instructions

  1. Season chicken thighs generously with Old Bay the night before.
  2. Use high heat to preheat the pot and add the andouille sausage. With a large spoon, constantly move the sausage from the bottom of the pot. Brown the sausage but be careful not to burn the meat, about 5-7 minutes; remove sausage.
  3. Using excess sausage drippings, brown the chicken on all sides (you may need to add some oil to pan to sauté). Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Be careful not to over cook the thigh meat to the point that it shreds; remove thighs.
  4. Add Italian sausage and start to brown adding onions and bell peppers when sausage is halfway browned. (You may need to add a little oil again).
  5. Add red, black and white peppers to mixture and cook until veggies are translucent, about 5-7 minutes over medium-high heat. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot.
  6. Add the ham and garlic and cook for another minute stirring and scraping bottom of pot to not scorch garlic. Add the remaining Old Bay seasoning, thyme, basil and bay leaves; stir. Return chicken and andouille sausage to pot; mix and fold. Cook over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
  7. Add beer to deglaze pan scraping about 2 minutes. Add the stock and bring to a boil. Add the rice and fold in. Return to a slow boil and cook uncovered for about 5 minutes stirring and scraping pan bottom so rice does not stick and burn to pan bottom; mix in parsley. Reduce heat to the lowest possible setting and simmer, covered, for at least 30-35 minutes. Do not remove the cover while the rice is steaming.
  8. After uncovering there may be some liquid remaining on top. Fold the rice in (DO NOT STIR). Turn off heat and let stand till liquid is absorbed, about 5-10 minutes. Remove bay leaves. Enjoy!

Common Problems and Solutions

Q: Why is my rice mushy or burned on the bottom?

A: The key is to fold the rice gently (don't stir vigorously) and keep the heat at the lowest setting once you've covered it. Stirring too much breaks the rice grains and makes it gummy. If the bottom burns, your heat is too high during the steaming phase.

Q: Can I make this ahead of time?

A: Jambalaya actually tastes even better the next day after the flavors have melded. Reheat gently with a splash of chicken stock or water to loosen it up, as the rice will absorb liquid as it sits.

Q: My jambalaya is too dry - what happened?

A: The rice-to-liquid ratio is critical. Make sure you're using 5 cups of stock for 3 cups of rice. If you peek under the lid during steaming, you're letting steam escape which can dry it out. Keep that lid on!

Tips and Techniques

The ‘fold, don’t stir’ instruction at the end is crucial - stirring breaks up the rice and makes it gummy. Folding gently incorporates everything while keeping the grains intact. Also, using a heavy-bottomed pot or Dutch oven distributes heat evenly and prevents hot spots that can burn the rice.

Ingredient Substitutions

  • andouille sausage: smoked kielbasa or smoked turkey sausage
  • chicken thighs: chicken breast, cubed
  • Old Bay seasoning: Cajun seasoning blend (like Tony Chachere's or Slap Ya Mama)
  • beer: additional chicken stock or white wine

Equipment Needed

  • Heavy-bottomed cast iron pot or Dutch oven (5-quart minimum)
  • Large wooden spoon for scraping and folding
  • Tight-fitting lid for steaming the rice

Historical Context

Jambalaya is Louisiana’s answer to Spanish paella, brought by Spanish settlers and adapted with local ingredients. The name likely comes from the French ‘jambon’ (ham) and African ‘ya-ya’ (rice). There are two main styles: Creole (red, with tomatoes) from New Orleans, and Cajun (brown, without tomatoes) from the prairies of Southwest Louisiana.