Cajun Jambalaya is Louisiana's signature onepot dish! Kenneth's secret is developing the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor.
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.

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Cajun Jambalaya
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 1 hr 5 min
Active: 25 min
Yield: 6 servings

Ingredients

Creole Seasoning:

3 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder or granulated garlic
1 tablespoon onion powder or granulated onion
1 tablespoon sweet paprika
1 tablespoon white pepper
1 1/2 teaspoons ground cumin

Jambalaya:

1/4 cup canola oil
6 boneless, skinless chicken thighs, chopped into 1inch pieces
24 ounces smoked beef sausage, cut into 1/4inchthick slices
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
6 cloves garlic, finely chopped
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon dried thyme
2 cups parboiled longgrain brown rice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups lowsodium chicken stock
2 bunches green onions (6 to 8 bulbs), sliced (about 1 1/2 cups)

Directions

For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.

For the jambalaya: Heat 2 tablespoons oil in a 5quart heavybottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.

Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.

Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.

Cook’s Note: If you want to add shrimp to this recipe, stir them in with the green onions so the shrimp don’t overcook.

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Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network
   • Kenneth Temple's Cajun Jambalaya | An...