Difficulty Level: moderate
If you’re looking for a hearty dish with smoky flavors, this chicken andouille jambalaya recipe is not to be missed. First, it’s a one-pot dish, so whoever is on clean-up duty will be thanking you later.
Second, the recipe is considered moderate difficulty, but that’s largely because it’s a little more involved than simply throwing ingredients into a pot and leaving it for an hour. It’s not a challenging dish to make. You just need to work through a few simple steps.
Third, the end result is a crowd-pleaser that looks fantastic when served. If you’re looking to impress, this is a dish to try.
What makes it so flavorful is that the rice soaks up the broth, tomato juices, and spices. Each mouthful is big on flavor, while the chicken and sausage add the succulent richness that makes it perfect as a family dinner recipe and a genuine comfort food dish.
Check out the ingredients and cooking steps below.
Chicken Andouille Sausage Jambalaya Recipe Ingredients
- 1 tablespoon of oil
- 1 pound of andouille sausage, sliced
- 1 pound of boneless skinless chicken thighs, cut into bite-size pieces
- 1/2 tablespoon of Creole seasoning
- 1/2 tablespoon of garlic powder
- 1/2 tablespoon of onion powder
- 1 teaspoon of black pepper
- 1 teaspoon of kosher salt
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 1 jalapeño, diced, optional
- 3 tablespoons of salted butter
- 6 garlic cloves, minced
- 6 ounces of tomato paste
- 2 teaspoons of chicken bouillon paste
- 2 cups of long-grain white rice
- 1 can of fire-roasted crushed tomatoes, 14.5 ounces
- 4 cups of chicken broth
- 1 tablespoon of Worcestershire sauce
- Dash of hot sauce
- 2 bay leaves
- 1 tablespoon of lemon juice
- Green onions, sliced, for garnish
Chicken Andouille Sausage Jambalaya Recipe Instructions
- Add the chicken pieces to a bowl.
- Season with Creole seasoning, garlic powder, onion powder, black pepper, and salt. Toss the chicken until coated.
- Heat oil in a large Dutch oven or deep pot over a medium heat.
- Add the sliced andouille sausage and cook for 7 minutes, until browned. Remove and set aside.
- Add the seasoned chicken to the same pot. Cook for about 10 minutes, until browned and cooked through. Remove the chicken and place with the sausage.
- Add onion, celery, bell pepper, and jalapeño to the pot. Cook for about 5 minutes, until softened.
- Stir in butter, minced garlic, tomato paste, and chicken bouillon paste. Cook for 2 minutes so the tomato paste deepens in flavor.
- Add the rice and stir well so it gets coated with the tomato mixture and vegetables.
- Pour in the crushed tomatoes and chicken broth. Scrape the bottom of the pot to lift up the browned bits.
- Add Worcestershire sauce, hot sauce, and bay leaves. Bring to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15 minutes and stir a couple of times while simmering to keep the rice from sticking.
- Add the cooked chicken and sausage back into the pot. Cover again and cook for another 7 minutes, until the rice is tender.
- Remove the bay leaves and stir in the lemon juice.
- Let the jambalaya rest for 5 minutes before serving and top with sliced green onions.