With so much savory flavor, you’d be surprised at what wonders a classic sofrito and a few cajun spices can do to this dish. Read up on this authentic Jambalaya and make it today!
Remove chicken from bones; cut the chicken into bite-size pieces, and set aside.
Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes.
Add bell pepper and onion; cook, stirring constantly, 3 minutes or until vegetables are tender.
Stir in tomatoes and green chilies, chicken broth, 1 cup water, garlic powder, and Cajun seasoning; bring to a boil, stirring occasionally.
Stir in chicken and rice. Cover, reduce heat, and simmer 30 minutes or until rice is tender.
Try your hand at one of our most characteristically Louisiana-made dishes. Traditionally famed for its mix of French, Spanish, and West African flavors– our take on Jambalaya features creole spices, a twist on the common cajun sofrito, tender chunks of chicken, and smoked sausage, all simmered with tomatoes and fluffy white rice.
Starting this recipe off with a bang, cook up some smoked sausage (for a truly authentic taste, we recommend andouille sausage). Cut into tasty bite-sized pieces, place them in a covered pot, and cook over medium heat. Covering them helps keep any tasty rendered meat from escaping your recipe and gives your sofrito an added boost of fatty flavor. Who doesn’t love that?
Now on to the sofrito. Also known as the Holy Trinity of Louisiana cooking, sofrito is a stewed sauce made for typical creole dishes and is by far the foundation of every good Jambalaya. This authentic cajun mix of veggies ordinarily combines onions, celery, and green bell peppers. In this recipe, our trinity includes onions, green chilies, and bell peppers. After your base is set, tomatoes, cajun seasoning, and garlic are added in and brought to a boil with chunks of chicken. Then, while covered, this combination is simmered for 30 minutes until the rice has cooked through.