Jambalaya chicken turkey andouille (Printable Version)

A spicy Creole dish featuring chicken, turkey andouille, vegetables, and seasoned rice for a filling meal.

# Ingredient List:

→ Proteins

01 - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 12 oz turkey andouille sausage, sliced into 1/4-inch rounds

→ Vegetables

03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 1 (14.5 oz) can diced tomatoes, with juices
08 - 2 green onions, sliced for garnish
09 - 2 tbsp fresh parsley, chopped for garnish

→ Rice & Liquids

10 - 1 1/2 cups long-grain white rice, rinsed
11 - 3 cups low-sodium chicken broth

→ Spices & Seasonings

12 - 2 tbsp olive oil
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried thyme
15 - 1/2 tsp dried oregano
16 - 1/2 tsp cayenne pepper
17 - 1/2 tsp ground black pepper
18 - 1 tsp kosher salt
19 - 2 bay leaves
20 - 1/2 tsp hot sauce

# How to Make:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and black pepper, then sauté for 4–5 minutes until lightly browned. Remove to a plate.
02 - Add turkey andouille sausage to the pot. Sauté for 3–4 minutes until browned. Remove and set aside with the chicken.
03 - Add onion, bell pepper, and celery to the same pot. Sauté for 5 minutes until softened. Stir in garlic, smoked paprika, thyme, oregano, and cayenne. Cook for 1 minute until fragrant.
04 - Add diced tomatoes with juices, rice, and bay leaves. Stir to combine. Return the chicken and sausage to the pot.
05 - Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 20–25 minutes until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
06 - Remove from heat. Discard bay leaves. Adjust seasoning with additional salt, pepper, or hot sauce as desired. Garnish with green onions and parsley before serving.

# Expert Tips:

01 -
  • One pot means minimal cleanup and maximum flavor development
  • The turkey andouille keeps it lighter without sacrificing that authentic smoky depth
  • Leftovers taste even better the next day, if they last that long
02 -
  • Rinse your rice until the water runs clear or the jambalaya will turn gummy
  • Let the pot rest covered after cooking so the rice finishes steaming evenly
  • The red oil that rises to the top is completely normal and actually a sign you made it right
03 -
  • Cooking the proteins separately and setting them aside prevents them from becoming tough and rubbery
  • Stir only once or twice during the simmering phase to avoid breaking up the rice grains
  • Let the finished jambalaya rest covered for at least 5 minutes before serving

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