Chicken & Andouille Jambalaya
Cajun-style jambalaya with chicken thighs, andouille sausage, and rice cooked all in one pot. Spicy and feeds a crowd.
ModeratePrep: 20 minCook: 45 minServes 10Stovetop
Ingredients
- ●1 Cup bacon drippings or neutral oil
- ●5 lbs bone-in chicken thighs
- ●1.5 lbs andouille sausage, sliced into 1/2-inch rounds
- ●3 onions, peeled and chopped
- ●2 ribs celery, chopped
- ●2 green bell peppers, stemmed, seeded, and chopped
- ●1 tbsp garlic, chopped
- ●4 Cup rice
- ●8 Cup chicken stock
- ●2 bay leaves
- ●2 tbsp fresh thyme, chopped
- ●1/4 Cup fresh Italian parsley, chopped
- ●1/2 Cup green onions, sliced
- ●Kosher salt
- ●Black pepper
- ●Garlic powder
- ●Onion powder
- ●Smoked paprika
- ●Cayenne pepper
- ●Louisiana hot sauce to taste
Assembly
- 1.Remove the bones from the chicken thighs and cut into 1-inch cubes. The bones can be added to the stock for extra flavor.
- 2.Heat the bacon drippings or oil in a large Dutch oven over medium-high heat.
- 3.Season the chicken generously with salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne. Add to the pot and cook until well browned — the more color, the more flavor in the finished jambalaya. Remove and set aside.
- 4.Add the andouille slices and cook until golden brown on both sides. Remove and set aside.
- 5.Add the onions to the pot and cook until light brown, scraping up the browned bits from the bottom.
- 6.Add the celery and green bell pepper. Cook for about 5 minutes.
- 7.Add the garlic and cook for 1 more minute.
- 8.Add the rice and stir for about 1 minute to toast it slightly.
- 9.Add the chicken stock, browned chicken, andouille, bay leaves, and thyme. Bring to a boil.
- 10.Reduce heat to low, cover, and cook undisturbed for 20 minutes.
- 11.Remove the lid. Add the parsley and green onions. Season with salt, pepper, cayenne, and hot sauce to taste.
- 12.Don't stir — instead, fold from the bottom up in 4 or 5 different spots to mix without breaking up the rice.
- 13.Replace the cover, turn off the heat, and let it rest for 15 minutes before serving.
Photo coming soon
The Story
“This recipe comes from a friend of mine who's from New Orleans, and it's incredibly good. It's the Cajun version — no tomatoes, which is how they do it in Louisiana. Chicken thighs are better than breast here because they're more forgiving and stay moist through the long cook. Andouille sausage is non-negotiable — it's what gives jambalaya its signature smoky, spicy flavor. The technique is all about building layers: brown each protein separately, cook the vegetables in the drippings, then bring it all together with the rice and stock. It's spicy, but that's the point. Serves a crowd.”
