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Chicken & Andouille Sausage Jambalaya Recipe

Print Recipe
Course Main Course
Cuisine Cajun

Ingredients
  

  • 1 tbsp Unsalted Butter
  • 1 cup Andouille sausage diced
  • ½ cup Onion diced
  • ½ cup Bell pepper diced
  • ½ cup Celery diced
  • 2 tbsp garlic cloves minced
  • ½ cup Diced tomatoes
  • ¼ cup Tomato sauce
  • ¾ cup Enriched long grain rice
  • 1¾ cup chicken stock
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Crystal hot sauce
  • 1 cup Chicken thigh boneless, diced
  • ½ tsp Cayenne Pepper
  • ¾ tsp White pepper
  • 1 tsp Kosher salt
  • ½ tsp Thyme dried
  • ½ tsp Rubbed sage
  • 3 bay leaves

Instructions
 

  • Preheat oven to 350 degrees.
  • Melt the butter, saute the Andouille until slightly browned.
  • Add 1/2 of the trinity (onion, bell pepper, celery) saute until tender.
  • Add the Tomato and cook for about one minute, then add the Tomato Sauce, cook 1 minute more.
  • Add the Rice, cook 1 minute. Add the Stock, Worcestershire, Hot Sauce, Garlic, Seasoning Mix, Bay Leaves, the other half of the Trinity, and Raw Chicken. Stir well and bake uncovered for about 30-40 minutes, or until the rice is cooked, but still has a little bite.
  • Top with chopped Parsley, and sliced Green Onions. Put on some Zydeco and enjoy!

Notes

**NOTE** You could substitute shrimp or other seafood for the chicken, and seafood stock for the chicken stock. You could also substitute ham, tasso, kielbasa, chorizo, etc, etc… for the Andouille. This dish is great for using up leftovers, its origins are all about stretching ingredients. As long as you keep the liquid/rice ratio you can use whatever you choose.