Chicken and Andouille Jambalaya
Spicy andouille, crisp bell peppers, and chicken so tender that it falls apart come together to create a delicious Chicken and Andouille Jambalaya.
Want to learn more about making great jambalaya, read Learning Life Lessons from Making Jambalaya.
- 2 chicken breasts
- 4 chicken thighs
- 4 Andouille sausage
- 2 red bell peppers
- 2 green bell peppers
- 1 large white onion
- 1 bunch green onion
- 3 stalks celery
- 6 cloves garlic
- 2 cups white rice
- 2-14 1/2 ounce cans crushed roasted tomatoes
- 48 ounces chicken stock
- 2 bay leafs
- 2 tsp thyme
- 2 tsp Cajun seasoning
- 1 1/2 tsp Tabasco sauce
- 1 1/2 tsp Worcestershire sauce
- 2 tsp salt
- 1 tsp pepper
- Start prepping the dish by dicing the onion, peppers, and celery, and mincing the garlic. Cut the sausage into bite-sized pieces and finely chop the top of the green onions.
- In a large heavy duty pan heat a couple of tablespoons of oil on high, place the chicken thighs into the pan skin side down, moving them slightly, so they don’t stick to the bottom, add the chicken breasts.
- Cook the chicken for a couple of minutes then flip everything over to sear the other side. Let everything cook for another two minutes, then add the broth and turn the heat down to a very low simmer. Let the chicken cook for 25 to 35 minutes. Poaching the chicken this way produces tender chicken that pulls apart.
- Once the chicken is cooked through, pull it out and set it aside to cool. Once it’s cooled enough to handle pull the chicken apart by hand into bite sized pieces.
- While the chicken is cooling saute the onions, peppers, celery, garlic, and sausage in a large pan for five minutes. You want to make sure not to over cook the vegetables since they will spend a lot of time cooking later.
- Bring the stock mixture to a boil, reduce to a low simmer adding the onion and pepper mixture, bay leafs, and tomatoes. Add the Cajun seasoning, hot sauce, Worcestershire sauce, salt, pepper, and thyme and set on a low simmer.
- Once the chicken has been pulled, add it to the pot and let everything cook on low for 30 to 40 minutes to let the flavors come together.
- Add the rice to the mixture giving it a good stir, cover everything up and cook covered for 15 minutes on a low simmer. After 15 minutes take the pot off the heat and let everything sit covered for another 10 minutes to let the rice continue to absorb the cooking liquid.
- Once the rice is cooked through, season to taste, stir in the tops of the green onions and serve in bowls.