Alton Brown Jambalaya
A bold and flavorful Louisiana-style jambalaya inspired by Alton Brown’s cooking techniques. This dish combines smoky Beef or Chicken Andouille Sausage, tender chicken, and perfectly seasoned rice, delivering an authentic Cajun and Creole experience in one pot.
Ingredients
- 1 lb Chicken thighs Boneless skinless, cut into chunks
- 12 oz Beef or Chicken Andouille Sausage Sliced into rounds
- 1 cup Onion Diced
- 1 cup Bell peppers Diced red or green
- 1 cup Celery Diced
- 3 cloves Garlic Minced
- 2 cups Long-grain white rice Uncooked
- 4 cups Chicken stock Low-sodium preferred
- 1 can Diced tomatoes 14.5 oz undrained (optional for Creole style)
- 1 tbsp Cajun seasoning Adjust to taste
- ½ tsp Dried thyme -
- ½ tsp Smoked paprika Enhances depth of flavor
- ¼ tsp Cayenne pepper Optional for extra heat
- 2 tbsp Olive oil For sautéing
- 2 tbsp Worcestershire sauce Adds depth
- 2 pcs Bay leaves Remove before serving
- ½ cup Green onions Chopped for garnish
- To taste - Salt and pepper Adjust as needed
Instructions
- Sauté the Meats: Heat olive oil in a large Dutch oven over medium heat. Add the sliced Beef or Chicken Andouille Sausage and cook until browned, about 3-4 minutes. Remove and set aside. In the same pot, add the chicken pieces, season with salt and pepper, and cook until golden brown. Remove and set aside.
- Cook the Vegetables: In the same pot, add the diced onions, bell peppers, and celery. Sauté for 5 minutes until softened. Stir in the garlic and cook for an additional 30 seconds.
- Build the Flavor Base: Return the Beef or Chicken Andouille Sausage and chicken to the pot. Add Cajun seasoning, thyme, smoked paprika, and cayenne pepper. Stir well to coat everything in spices.
- Simmer the Jambalaya: Add the uncooked rice and stir to combine. Pour in the chicken stock, Worcestershire sauce, and diced tomatoes (if using). Toss in the bay leaves. Bring to a boil, then reduce the heat to low. Cover and let simmer for 25-30 minutes, stirring occasionally.
- Check the Rice & Final Touches: Once the rice is tender and has absorbed the liquid, remove the bay leaves. Fluff the rice with a fork.
- Garnish and Serve: Sprinkle chopped green onions over the top. Serve hot and enjoy!
Notes
- If you prefer a Cajun-style jambalaya, omit the tomatoes.
- To increase the spice level, add extra cayenne pepper or hot sauce.
- For a seafood variation, add shrimp during the last 5 minutes of cooking.
- Jambalaya tastes even better the next day as the flavors meld!