Jambalaya with Chicken Andouille (Printable)
A flavorful Creole blend of chicken, turkey andouille, vegetables, and spices simmered with rice.
# 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, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 1 (14.5 oz) can diced tomatoes, with juices
08 - 2 green onions, sliced for garnish
09 - 1/4 cup 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 - 2 tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1/2 tsp cayenne pepper
17 - 1/2 tsp black pepper
18 - 1 tsp salt
19 - 2 bay leaves
20 - 1/2 tsp hot sauce
# How To Cook:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken pieces with salt and pepper. Brown for 3-4 minutes, then transfer to a plate.
02 - Add turkey andouille sausage to the pot and cook for 2-3 minutes until lightly 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 and cook for 1 minute until fragrant. Sprinkle in smoked paprika, thyme, oregano, and cayenne. Stir to coat the vegetables.
05 - Add diced tomatoes with juices, rice, and bay leaves. Mix well. Return chicken and sausage to the pot.
06 - Pour in chicken broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25 minutes, or until rice is tender and liquid is mostly absorbed.
07 - Remove from heat, discard bay leaves, and let rest covered for 5 minutes. Fluff with a fork. Taste and adjust seasoning if needed. Serve hot, garnished with green onions, parsley, and hot sauce if desired.
# Expert Tips:
01 -
- The turkey andouille brings all the smoky depth of traditional sausage with less fat, letting the Creole spices really shine through.
- Everything cooks in one pot, which means maximum flavor development and minimal cleanup.
- It feeds a crowd and actually tastes better the next day, making it perfect for meal prep or feeding unexpected guests.
02 -
- Rinse your rice until the water runs clear before adding it to the pot—removing excess starch prevents gummy jambalaya.
- Once that cover goes on during the simmering step, walk away and resist every urge to peek.
03 -
- Let the pot rest covered off the heat for those full 5 minutes—it redistributes moisture and finishes cooking the rice evenly.
- A heavy Dutch oven holds heat steady and prevents hot spots that can scorch the bottom layer of rice.