Friday, June 3, 2011

Chicken & Andouille Jambalaya

Jambalaya is a traditional Creole dish, closely related to paella. Consisting of meat and vegetables cooked in a large skillet, and then adding rice, tomatoes and broth, jambalaya is a true Cajun "one-pot" meal. 

This version contains chicken and andouille sausage as the meats; no seafood in this recipe as the BF is allergic to shellfish, which eliminates a lot of Creole/Cajun dishes for him. This recipe takes only a short amount of time to prepare and cook, and can all be cooked in a single large skillet. 

Chicken & Andouille Jambalaya
adapted from I Will Not Eat Oysters

8 bone-in, skin-on chicken thighs
1 1/2 Tbsp olive oil
2 cups sliced andouille sausage
1 large yellow onion, diced
1 green bell pepper, sliced
1 red bell pepper, sliced
3 cloves garlic, minced
1 Tbsp paprika
1/2 tsp ground cumin
1 cup crushed tomatoes
1 1/2 cups uncooked long-grain white rice
2 1/2 cups chicken broth
Salt & pepper

Season chicken with salt and pepper. Brown chicken in hot olive oil until browned; about 5 minutes per side. Remove from skillet and set aside. 

Add andouille & onions to skillet; saute 2 minutes. 

Add peppers and garlic; saute 2 minutes. 

Add paprika & cumin; saute 3 minutes. 

Stir in tomato juice and mix well. Stir in rice. 

Add chicken broth and bring to a boil. Season with salt and pepper. Cover with foil and place in a 300 degree oven and bake for 25 minutes. 

Remove from oven and leave covered for 10 minutes before serving. Enjoy simply with garlic toast and a cold beer. 


  1. Hey Julia! First off love your blog and recipes yummy stuff! On this recipe you have crushed tomatoes but then in the directions it says to add tomato sauce so did you puree the crushed tomatoes? or do you add both?



    1. Oops! Good catch, Vicki! I definitely used crushed tomatoes. What I probably meant to say was "add the tomatoes and their sauce", since you don't drain the tomatoes. I'll have to fix it later!!