Go Back
Print

Cajun Style Jambalaya

Course Main Course
Cuisine Cajun
Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Servings 12

Ingredients

  • 3 large onions, chopped
  • 2 stalks celery, chopped
  • 1 large bell pepper, chopped
  • 2 Tbsp minced garlic
  • 1 green onion, chopped white and green separated
  • 3 boneless/skinless chicken thighs
  • 6 country style ribs
  • 1 lb pork sausage
  • 2 cups uncooked white rice rinsed
  • 1 Tbsp cooking oil
  • 2 Tbsp cajun seasoning blend
  • ¼ tsp ground cayenne
  • ¼ tsp ground thyme
  • 3 whole bay leaves
  • 2 Tbsp dried parsley
  • 6 cups chicken stock divided
  • salt to taste

Instructions

  • Preheat oven to 425°
  • In a 7 quart dutch oven, heat cooking oil over high heat.
  • Season ribs with salt and pepper. Sear in heated cooking oil for 4 minutes per side. Remove from dutch oven and place in oven safe dish.
  • Place seared ribs in preheated oven, uncovered.
  • In the same dutch oven, reduce heat to medium high and brown cut up sausage. Remove and set aside.
  • Season chicken thighs with 1/2 Tbsp cajun seasoning, brown in rendered fat from sausage. Remove and set aside. Once cooled, chop/pull into bite size pieces.
  • Reduce heat to medium, add 1/2 of chopped onions and stir.
  • Add a splash of chicken broth and continue to stir. Cook for 15 minutes.
  • Add remaining onions, bell pepper, celery, minced garlic, and the whites from the green onions. Continue to stir and cook for 15 minutes.
  • Pour in 2 cups of chicken broth, and all remaining seasonings EXCEPT the greens from the green onions. Stir and continue to cook over medium/low heat until liquid has reduced by 1/2 (approximately 30 minutes).
  • *Remove the ribs from the oven once desired tenderness is achieved (approximately 1 hour). Chop/pull ribs into bite size pieces.
  • **Prior to bringing the ingredients back together, rinse uncooked rice with warm water and heat remaining chicken broth in a separate pot.
  • Once liquid has reduced, return all cooked meats to the dutch oven. Add uncooked/rinsed rice, heated broth, and green onion tops.
  • Bring to boil, reduce heat to medium/low, cover and cook for 15 minutes without removing lid.
  • After 15 minutes, ensure there is enough liquid to complete cook time, adding a small amount if necessary. Return lid and continue to cook for 3 minutes.
  • Stir and check rice for doneness then remove from heat.