Jambalaya with Chicken Andouille (Printable)
Hearty Creole dish with chicken, turkey andouille, rice, and vegetables packed with bold flavors and spices.
# What You Need:
→ Proteins
01 - 1 lb boneless skinless chicken thighs cut into 1-inch pieces
02 - 12 oz turkey andouille sausage sliced into 1/4-inch rounds
→ Vegetables
03 - 1 large onion diced
04 - 1 green bell pepper diced
05 - 2 celery stalks diced
06 - 4 garlic cloves minced
07 - 1 (14.5 oz) can diced tomatoes with juices
08 - 2 green onions sliced for garnish
09 - 2 tbsp fresh parsley chopped for garnish
→ Rice & Liquids
10 - 1 1/2 cups long-grain white rice rinsed
11 - 3 cups low-sodium chicken broth
→ Spices & Seasonings
12 - 2 tbsp olive oil
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried thyme
15 - 1/2 tsp dried oregano
16 - 1/2 tsp cayenne pepper
17 - 1/2 tsp ground black pepper
18 - 1 tsp kosher salt plus more to taste
19 - 2 bay leaves
20 - 1/2 tsp hot sauce optional
# How To Cook:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and black pepper. Sauté for 4–5 minutes until lightly browned. Remove to a plate.
02 - Add turkey andouille sausage to the pot. Sauté for 3–4 minutes until browned. Remove and set aside with the chicken.
03 - Add onion, bell pepper, and celery to the same pot. Sauté for 5 minutes until softened.
04 - Stir in garlic, smoked paprika, thyme, oregano, and cayenne. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with juices, rice, and bay leaves. Stir to combine. Return chicken and sausage to the pot.
06 - Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 20–25 minutes until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
07 - Remove from heat. Discard bay leaves. Adjust seasoning with additional salt, pepper, or hot sauce as desired. Garnish with green onions and parsley.
# Expert Tips:
01 -
- The turkey andouille brings all that smoky depth without weighing you down like pork versions sometimes do
- Everything cooks in one vessel, meaning maximum flavor development and minimal cleanup
- That holy trinity of onions, peppers, and celery creates an aromatic base that perfumes your entire kitchen
02 -
- Resist the urge to lift the lid while the rice is simmering, as escaping steam will prevent proper cooking
- The rice continues absorbing liquid even after you remove it from heat, so do not cook until completely dry
- If the rice finishes cooking but still has liquid, simply leave the lid off for the last few minutes
03 -
- Letting the pot sit off heat for 5 to 10 minutes before serving helps the rice settle and makes for better texture
- The amount of cayenne can seem conservative, but remember the heat builds as the dish sits