Justin Wilson's Chicken and Sausage Jambalaya

A one-pot Cajun jambalaya where rice cooks right in a seasoned stock with chicken and andouille for deep, smoky flavor.

Ingredients

• 1/4 cup vegetable oil
• 2 lb boneless chicken thighs, cut into chunks
• 1 1/2 lb andouille or smoked sausage, sliced
• 2 large onions, chopped
• 1 bell pepper, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 3 cups long-grain white rice
• 4 1/2 cups chicken stock
• 1/2 cup dry red wine
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Louisiana hot sauce
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 6 green onions, chopped
• 1/4 cup chopped parsley

Directions

1. In a large heavy pot, brown the chicken and sausage in the oil over medium-high heat; remove and set aside.
2. Add onions, bell pepper, celery, and garlic to the pot and cook until softened and lightly browned, about 10 minutes.
3. Return the meat to the pot. Stir in the rice and let it toast for 2 minutes.
4. Add the stock, wine, Worcestershire, hot sauce, salt, black pepper, and cayenne; stir once and bring to a boil.
5. Cover, reduce heat to low, and cook without stirring for 25 minutes, until the rice is tender and the liquid is absorbed.
6. Remove from heat and let stand, covered, 10 minutes.
7. Fluff with a fork and fold in green onions and parsley before serving.

Notes

Based on Justin Wilson’s signature jambalaya, cooked all in one pot. I gar-on-tee.