Learn how to make this slow-cooked Cajun specialty—and why it speaks to modern cooks.
Jambalaya on the BayouModern cooks know this: get the recipe right, and you’ve got a one-pot-repeat winner. Here’s how to master this low-work, high-reward classic.Season the chicken with salt and cayenne instead of black pepper. Rub a couple smashed cloves of garlic all over the chicken skin for even more flavor. Then, sear the skin in vegetable oil over medium heat, taking care to get deep golden browning on all sides—which translates to flavor, and a more appealing finishing look.
Cook the onion, green bell pepper, garlic, and bay leaves in the chicken fat left in the pot.Remove the chicken to a plate, and use the fat in the pot to cook the onion, green bell pepper, garlic, and bay leaves. Traditional jambalaya relies on the holy trinity of onion, pepper, and celery—but skipping celery here allows the heat and roasty schmaltz flavor of the cayenne and chicken fat to come forward.
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