Pin It This classic Creole dish features tender chicken and smoky turkey andouille sausage simmered with aromatic vegetables, long-grain rice, and bold spices. The combination of onions, bell pepper, celery, garlic, and diced tomatoes creates a rich base enhanced by smoked paprika, thyme, and cayenne for a gentle kick. Slow simmering melds the flavors into a hearty, satisfying meal perfect for family dinners. Garnish with fresh parsley and green onions to brighten the dish.
The first time I attempted jambalaya, I lived in a tiny apartment with a kitchen so small that opening the refrigerator door meant backing into the hallway. My roommate kept peeking around the corner asking what smelled so incredible. That pot fed us for three days straight, and we fought over the last serving.
I made this for a Super Bowl party years ago when I realized halfway through that I had forgotten to buy regular andouille. The turkey version worked so beautifully that two guests asked for the recipe before they even finished their bowls. Now it is the only way I make it.
Ingredients
- Boneless chicken thighs: Dark meat stays tender through the long simmer and contributes essential body to the dish
- Turkey andouille sausage: Smoky enough to carry the flavor base but lighter than traditional pork
- The holy trinity: Onion, bell pepper, and celery are not optional. They are the foundation of Creole cooking
- Long-grain white rice: Rinse thoroughly until water runs clear. This step prevents gummy results every time
- Smoked paprika: The secret weapon that adds depth without requiring hours of simmering
- Diced tomatoes with juices: The liquid becomes part of the cooking liquid for the rice
Instructions
- Get your sear on:
- Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown for 3 to 4 minutes until golden. You are not cooking it through yet, just building flavor.
- Brown the sausage:
- Add turkey andouille slices and cook 2 to 3 minutes until lightly browned. Remove and set aside with the chicken. Keep those browned bits in the pot.
- Build the base:
- Add onion, bell pepper, and celery. Sauté 5 minutes until softened and fragrant. Stir in garlic for just 1 minute. Burnt garlic bitterness cannot be fixed.
- Wake up the spices:
- Sprinkle smoked paprika, thyme, oregano, and cayenne over the vegetables. Stir constantly for 30 seconds. The spices should smell toasty and intense.
- Combine everything:
- Add diced tomatoes with their juices, rinsed rice, and bay leaves. Mix well to coat every grain of rice. Return chicken and sausage to the pot along with any accumulated juices.
- Simmer to perfection:
- Pour in chicken broth and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer 25 minutes. Do not lift the lid. Trust the process.
- The resting period:
- Remove from heat and discard bay leaves. Let rest covered for 5 minutes. This final step is crucial for proper texture. Fluff with a fork, taste, and adjust seasoning.
Pin It My father, who is notoriously suspicious of anything that is not meat and potatoes, asked for seconds. That might be the highest compliment this recipe has ever received.
Making It Your Own
The beauty of jambalaya lies in its flexibility. I have added shrimp during the last 5 minutes of cooking, thrown in cubed sweet potato for sweetness, and even used brown rice with excellent results. Just adjust the liquid and cooking time accordingly.
The Heat Factor
Cayenne and hot sauce amounts are starting points, not rules. I once accidentally doubled the cayenne and created a memorable but nearly inedible batch. Taste as you go. You can always add more heat but you cannot take it back.
Serving Suggestions
A simple green salad with sharp vinaigrette cuts through the richness beautifully. Cornbread or crusty French bread for soaking up the sauce are always welcome. Some friends insist on serving it over hot sauce while others prefer it straight.
- Set out hot sauce at the table so everyone can customize their bowl
- Extra green onions and fresh parsley make each serving feel special
- A squeeze of fresh lemon right before serving brightens everything
Pin It This recipe has earned its permanent place in my rotation through years of reliable deliciousness. I hope it becomes a regular at your table too.
Recipe FAQs
- → What type of sausage works best in this dish?
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Turkey andouille sausage is preferred for its smoky and spicy flavor, but chicken sausage can be used for a milder taste.
- → Can I make this dish ahead of time?
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Yes, this dish reheats well and its flavors often improve after resting overnight in the refrigerator.
- → How spicy is the finished dish?
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The level of heat can be adjusted by varying the amount of cayenne pepper and hot sauce according to your preference.
- → What sides pair well with this meal?
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Simple sides like a green salad, cornbread, or steamed vegetables complement the bold flavors perfectly.
- → Can I substitute the rice in the dish?
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Long-grain white rice is ideal for proper texture; however, brown rice can be used with longer cooking times.
