Chicken and Andouille Jambalaya
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Brown the chicken and andouille, toast the rice in what they leave behind, then put the lid on and leave it alone. Twenty minutes later the whole kitchen smells like everyone's invited.
The short version
Brown chicken thighs and andouille, soften onion, pepper and celery in the drippings, toast the rice with tomato paste and spices, add stock and tomatoes, cover and cook 20 minutes, then rest 10. Stir in shrimp at the end if you like.
What makes ours better
what we fixed so you don’t have to
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Brown the meats first and leave the browned bits. The brown crust on the bottom of the pot dissolves into the stock and gives the rice its deep, savory color.
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Toast the rice with tomato paste. Cooking the paste for a minute turns it sweet and brick red, and coating the grains keeps them separate instead of gluey.
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Don't stir once the lid goes on. Stirring releases starch and turns jambalaya to mush. Leave it alone, then rest it off the heat so the top steams through.
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Mix your own seasoning. Store blends are mostly salt. A mix of paprika, cayenne, thyme and oregano lets you control heat and salt.
What you need
the usual suspects
- Dried thyme1 teaspoon
- Boneless skinless chicken thighs1½ pounds
- Andouille sausage12 ounces
- Green bell pepper1 medium
- Celery2 rib
- Tomato paste2 tablespoons
- Diced tomatoes1 can
- Green onions4 large
Seasoning
Jambalaya
read it twice. buy it once.
Steps
nobody opens the oven door. looking at you, Dad.
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Season and brown the chicken
Toss the chicken with the seasoning mix and 1 teaspoon of the salt. Heat the oil in a wide Dutch oven over medium-high heat. Cook the chicken in a single layer, turning once, until browned, about 8 minutes. Move it to a plate.
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Brown the andouille
Add the sausage to the same pot and cook until it browns and its fat renders, 3 to 4 minutes. Move it to the plate with the chicken. Leave 2 tablespoons of fat in the pot and pour off the rest.
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Soften the vegetables
Add the onion, bell pepper and celery. Cook, scraping up the browned bits, until soft, about 6 minutes. Stir in the garlic for 30 seconds.
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Toast the rice
Stir in the tomato paste and rice and cook, stirring constantly, for 2 minutes, until the rice smells nutty and everything is coated in red.
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Add liquid and simmer
Pour in the stock and tomatoes with their juice. Add the bay leaves and the remaining 1/2 teaspoon salt. Return the chicken and sausage to the pot, stir once, and bring to a boil. Cover, reduce the heat to low, and cook for 20 minutes without lifting the lid.
Resist the urge to peek or stir. Lifting the lid lets steam out and leaves the top rice hard.
About 20 min. Cook mode has a timer for this step.
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Add shrimp, if using
If you're using shrimp, lay them on top of the rice. Cover again and cook 5 minutes, until they're pink and curled.
About 5 min. Cook mode has a timer for this step.
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Rest and serve
Turn off the heat and leave the pot covered for 10 minutes. Remove the bay leaves, fluff with a fork, and fold in the green onions and parsley. Taste and add salt or hot sauce.
About 10 min. Cook mode has a timer for this step.
Good to know
things I learned the hard way, so you can skip that part
- Smoked kielbasa or any firm smoked sausage stands in for andouille. Chicken breast works but dries out faster; cut it larger and keep it at 165°F.
- If the rice is still firm after the rest, add 1/4 cup hot stock, cover, and cook on low for 5 more minutes.
- For a soupier Louisiana-style dish, see chicken and andouille gumbo with a dark roux.
- Parboiled rice is more forgiving, but add 1/2 cup more stock and 5 minutes.
- Storage. Cool within 1 hour. Fridge, 4 days. Freezer, 2 months. Reheat in a skillet with a splash of stock or water until steaming hot.
Questions, answered
the questions my cousins text me
What's the difference between jambalaya and gumbo?
In jambalaya the rice cooks in the pot with the meat and vegetables. Gumbo is a roux-thickened stew served over rice.
Why is my jambalaya mushy?
Too much liquid, too much stirring, or the lid came off. Measure the stock, keep the lid on, and let it rest before fluffing.
What kind of rice is best for jambalaya?
Long-grain white rice. It stays separate. Avoid short-grain, which turns sticky.
Can I use chicken breast?
Yes, but thighs stay juicier. If you use breast, cut it in large chunks and cook it only until browned, since it finishes in the rice.
Is jambalaya supposed to be spicy?
It should have a warm kick. Cayenne in the mix is easy to adjust, and you can pass hot sauce at the table.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
one star means we talk. five means I tell Dad.
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Published October 28, 2026.