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  • Writer's pictureTommy Centola

Andouille Chicken Jambalaya

Here's another Andouille Rice dish. This time, Jambalaya, with chicken.

2 tablespoons butter

1/2 pound andouille sausage, sliced

3/4 pound boneless skinless chicken thing, cut into 1/2-inch pieces

1 cup chopped onion

1 cup chopped celery

1 cup chopped green bell pepper

1 tablespoon minced garlic

2 fresh bay leaves

1 tablespoon chopped fresh thyme

1 tablespoon & 1 teaspoon Creole seasoning

2 1/2 cup chicken stock

1 1/2 cup long-grain rice

In a medium Dutch oven, melt butter over medium-high heat. Add sausage; cook, stirring frequently, until meat starts to brown, about 3 minutes. Add chicken; cook, stirring frequently, until browned, 3 to 5 minutes. Remove meat using a slotted spoon, and let drain on paper towels.

Add onion, celery, bell pepper, garlic, bay leaves, thyme, nd Creole seasoning to pot; cook for 5 to 8 minutes, stirring frequently. Stir in sausage, chicken, stocks dn rice; bring to a boil. Reduce heat to medium-low; cover and cook until liquid is absorbed, about 20 minutes.

Remove from heat; let stand for 5 minutes. Fluff with fork; discard bay leaves. Serve immedaitely.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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