Chicken and Andouille Jambalaya with Rice
A one-pot Louisiana-inspired rice dish with chicken, andouille sausage, peppers and tomato.
This one-pot jambalaya combines chicken, andouille sausage, peppers, tomato and rice in a seasoned broth. The source’s rice-to-broth proportions are inconsistent, so this version uses measured long-grain rice and enough liquid for it to cook without turning soupy. Brown the meat first, then simmer the rice covered without stirring much; this helps the grains cook evenly. Finish with lime for a fresh, bright note. Heat oil in a heavy lidded pot over medium-high. Brown chicken in batches and transfer to a plate. Brown sausage briefly. Add peppers and onion; cook 5 minutes until softened. Stir in garlic, paprika, turmeric and black pepper for 30 seconds. Stir in rinsed rice, tomatoes and broth. Return chicken and sausage. Bring to a boil and taste the liquid for salt.
Recipe card
Chicken and Andouille Jambalaya with Rice
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Brown meat
Heat oil in a heavy lidded pot over medium-high. Brown chicken in batches and transfer to a plate. Brown sausage briefly.
Cook vegetables
Add peppers and onion; cook 5 minutes until softened. Stir in garlic, paprika, turmeric and black pepper for 30 seconds.
Add rice and liquid
Stir in rinsed rice, tomatoes and broth. Return chicken and sausage. Bring to a boil and taste the liquid for salt.
Simmer
Cover tightly, reduce heat to low and cook 20 to 25 minutes until rice is tender and liquid is absorbed. Do not stir during cooking.
Rest and serve
Remove from heat and rest covered 10 minutes. Fluff gently and finish with lime juice.
How to tell when it is ready
Remove from heat and rest covered 10 minutes. Fluff gently and finish with lime juice.
Tips
- Heat oil in a heavy lidded pot over medium-high.
- Add peppers and onion.
- Stir in rinsed rice, tomatoes and broth.
- Cover tightly, reduce heat to low and cook 20 to 25 minutes until rice is tender and liquid is absorbed.
Troubleshooting
- If rice is still firm, add a splash of hot broth and cook covered a few more minutes.
- If liquid remains after rice is tender, uncover and simmer briefly.
Substitutions
- Use smoked sausage if andouille is unavailable.
- Use vegetable broth and omit chicken for a vegetable jambalaya.
Variations
- Add celery with the peppers.
- Use a pinch of cayenne for more heat.
Serving suggestions
- Serve with green salad.
- Add sliced scallions.
- Offer hot sauce at the table.
- Serve with cornbread.
Make ahead
Measure and prepare the ingredients ahead. Follow the storage guidance after cooking: Refrigerate leftovers within 2 hours for up to 3 days, or freeze up to 2 months. Reheat until steaming throughout.
Storage
Refrigerate leftovers within 2 hours for up to 3 days, or freeze up to 2 months. Reheat until steaming throughout.
Food safety
Cook chicken to 74°C (165°F). Refrigerate leftovers promptly and reheat to 74°C (165°F).
Frequently asked questions
Can I use chicken breast?
Yes. Cut it evenly and avoid overcooking; check that the thickest pieces reach 74°C (165°F).
How should I store chicken and andouille jambalaya?
Refrigerate leftovers within 2 hours for up to 3 days, or freeze up to 2 months. Reheat until steaming throughout.
Serve with green salad. Refrigerate leftovers within 2 hours for up to 3 days, or freeze up to 2 months. Reheat until steaming throughout.
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