Jambalaya with Chicken Andouille (Printable)

A vibrant Creole dish with chicken, turkey andouille, rice, and spices for a hearty family meal.

# What You’ll 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 Steps:

01 - Heat olive oil in a large Dutch oven or deep skillet 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.
06 - Return chicken and sausage to the pot. 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 before serving.

# Expert Tips:

01 -
  • The turkey andouille keeps it lighter than traditional versions without sacrificing any of that deep smoky flavor
  • Everything cooks in one pot, making cleanup almost as satisfying as the meal itself
  • It reheats beautifully for lunch the next day, often tasting even better
02 -
  • Resist the urge to keep lifting the lid while the rice simmers, that trapped steam is what cooks it through evenly
  • If the rice absorbs all the liquid but still feels crunchy, splash in a quarter cup of water and cover for another five minutes
  • The residual heat continues cooking the rice even after you take it off the stove, so dont wait until its perfectly done before removing from heat
03 -
  • Prep all your ingredients before you start cooking, the process moves quickly once you hit the stove
  • Let the pot sit covered for five minutes off the heat before serving, this redistributes moisture and makes fluffier rice

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