- 2 pounds chicken thighs
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 12 ounces Andouille sausage or kielbasa, sliced
- 2 medium onions, chopped
- 2 green bell peppers, chopped
- 4 celery stalks, chopped
- 6 garlic cloves, finely chopped
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- 1 (32 ounce) can tomatoes in juice
- 3 cups water
- 1 cup long grain white rice
- 2 tablespoons flat-leaf parsley leaves
How to make this recipe
Season the chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper. In a large heavy pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, about 6 minutes. Transfer the chicken to a plate.
Add the sausage to the pot and cook, turning once, until golden brown, about 6 minutes. Transfer the sausage to the plate with the chicken. Stir the onions, belly peppers, celery, 1 teaspoon salt and 1/2 teaspoon pepper into the pot.
Cook vegetables, stirring occasionally, until translucent, about 8 minutes. Stir in the garlic, bay leaves and cayenne and continue to cook until golden, about 6 minutes. Stir in the tomatoes, rice, water reserved chicken and reserved sausage along with any accumulated juices and bring to a boil. Reduce heat to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes. Season the jambalaya with salt and pepper to taste, then sprinkle with the parsley and serve.