Jambalaya, an Acadian specialty, is traditionally made in one pot using meats and vegetables. It is different from other south Louisiana dishes because the rice is not cooked separately, but is added raw to the broth to cook and absorb the flavors of the dish. If you like, you can add a pound of medium shrimp (peeled and deveined) about 3 minutes before adding the rice and andouille.
Featured in: Jambalaya Is So Much More Than the Sum of Its Parts
- 1 whole chicken (3 lb.), cut into pieces
- 1 tsp. kosher salt, plus more to taste
- ½ tsp. cayenne
- 4 large cloves garlic, peeled; 2 whole and 2 minced
- 4–5 Tbsp. vegetable oil
- 1 cup finely chopped onion
- ½ cup finely chopped green bell pepper
- 2 bay leaves
- 1½ cups long-grain white rice, uncooked
- 1 lb. Cajun andouille, sliced ¼ inch thick
- 3 cups homemade or store-bought chicken stock, hot
- ¼ cup finely chopped scallions
- ¼ cup finely chopped flat-leaf parsley
Season the chicken with salt and cayenne. Smash the whole garlic cloves with the flat side of a knife. Rub onto the chicken, then discard the garlic. In a large, heavy pot over medium heat, add the oil. When the oil is hot, add the chicken in 2 batches and cook until browned, 8 minutes per batch, adding more oil as needed; set aside.
In the same pot, add the onion, bell pepper, minced garlic, and bay leaves. Cook over medium heat, stirring occasionally, until the onions are golden brown, about 8–10 minutes. Add the rice and andouille; cook, stirring frequently, until lightly browned, 15–20 minutes. Return the chicken to the pot, add the stock, and bring to a simmer. Reduce the heat to low, cover, and cook until stock is absorbed, about 30 minutes.
Fluff rice with a fork and season with salt. Just before serving, stir in the scallions and parsley.