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Chicken & Andouille Sausage Jambalaya Recipe

This one-pot Creole-style jambalaya is loaded with smoky Conecuh sausage, tender chicken, and rich tomato flavor. Whether you use boneless chicken for speed or bone-in thighs for depth, you'll end up with a deeply satisfying Southern classic.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

Proteins
  • 1 lb Option A (Boneless): boneless, skinless chicken thighs or breasts, chopped
  • 1½-2 lbs Option B (Bone-In): lbs bone-in, skin-on chicken thighs (about 4–5 pieces)
  • 12 oz Conecuh sausage, sliced into coins or half-moons
Vegetables:
  • ½ cup Yellow onion diced
  • ½ cup Bell pepper diced
  • 2 Celery stalks diced
  • 3 garlic cloves minced
  • 14 oz Crushed tomatoes
  • 8 oz Tomato sauce
Pantry
  • 2 tbsp Unsalted Butter, olive oil, or duck fat
  • 1½ cup Enriched long grain rice
  • 2½ cup chicken stock
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Crystal hot sauce
  • ½ cup dry white wine or amber beer (for deglazing) Optional
Seasoning
  • 1 tbsp smoked paprika
  • 1 tsp Thyme dried
  • ½ tsp celery salt
  • ½ tsp Cayenne Pepper
  • 3 bay leaves
  • ¾ tsp White pepper
  • 1 tsp Kosher salt
  • ½ tsp Rubbed sage

Equipment

  • 6 qt Dutch oven or large heavy pot with lid
  • Cutting board + sharp knife
  • Tongs
  • Wooden spoon or spatula
  • Measuring cups/spoons
  • Optional: fork for fluffing rice

Method
 

STEP 1: Cook the Chicken
  1. Option A – Boneless (Quick):
    Heat 1 tbsp oil in Dutch oven over medium-high heat.
    Add chopped boneless chicken, season with salt and pepper, and sear until browned (doesn’t need to be fully cooked).
    Remove from pot and set aside.
  2. Option B – Bone-In (Flavor-Boosted)
    Pat thighs dry, season with salt and pepper.
    Heat 1 tbsp oil in Dutch oven over medium-high heat. Sear thighs skin-side down ~6 min, flip and sear 4 more min.
    Add ½ cup water or stock. Cover, reduce to medium-low, and simmer for 20–25 min until chicken is 175–185°F internally.
    Remove thighs. Once cool enough, discard skin and bones. Shred meat and set aside.
    Reserve pan juices for later if desired (counts toward the 2½ cups broth).
STEP 2: Brown the Sausage & Sauté Aromatics
  1. In same pot, add Conecuh sausage slices. Brown until caramelized (~5 min). Remove and set aside.
    Add a bit more oil if needed. Add onion, bell pepper, and celery. Cook 6–8 min, scraping up browned bits.
    Add garlic and cook 1 min more
  2. Optional: Deglaze with ½ cup white wine or amber beer, scraping the pot.
STEP 3: Spice It Up
  1. Return sausage and chicken (shredded or chopped) to the pot.
    Add paprika, thyme, celery salt, cayenne, black pepper. Stir to coat evenly.
STEP 4: Add Rice & Simmer
  1. Add rice, crushed tomatoes, tomato sauce, chicken stock, worcestershire, hot sauce, and bay leaves.
    Bring to a boil, stir, then reduce heat to low. Cover.
    Simmer 25–30 minutes (white rice), stirring once halfway through. Check rice doneness at 25 min.
  2. Using brown rice? Increase liquid by ½ cup and simmer 45–50 min, checking at 40.
STEP 5: Rest and Fluff
  1. Turn off heat, keep covered, and let rest 10 minutes.
    Remove bay leaves. Fluff with a fork
STEP 6: Garnish and Serve
  1. Top with green onions. Serve with hot sauce and crusty bread, or a green salad.
  2. Preheat oven to 350 degrees.
  3. Melt the butter, saute the Andouille until slightly browned.
  4. Add 1/2 of the trinity (onion, bell pepper, celery) saute until tender.
  5. Add the Tomato and cook for about one minute, then add the Tomato Sauce, cook 1 minute more.
  6. 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.
  7. 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.