The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Chicken and Sausage Jambalaya


2 pounds boneless, skinless chicken breasts, chopped

1 teaspoon salt, divided

½ teaspoon freshly ground black pepper

2 tablespoons vegetable oil

2 pounds andouille sausage, cut into ¼-inch thick slices

2 medium onions, chopped

1 large green or red bell pepper

1 cup finely chopped green onions, divided

1 cup chopped flat-leaf parsley, divided

2 garlic cloves, chopped

3 cups long-grain rice

8 cups chicken stock

½ to 1 teaspoon ground red pepper

Garnish: 8-12 sprigs flat-leaf parsley


Season chicken with ½ teaspoon each of salt and black pepper. Heat oil in a large dutch oven over medium-high heat. Add half the chicken and cook about 5 minutes, or until browned on all sides. Remove from pan and brown remaining chicken. Add cooked chicken back to the dutch oven, along with the sausage. Cook, stirring frequently, for 5 minutes or until browned.

Remove contents of pan with slotted spoon and reserve. Add onions, bell pepper, ¾ cup green onions, and ½ cup chopped parsley. Cook, stirring frequently, for 5 minutes. Add garlic and rice and cook, stirring constantly, for 2 minutes over medium-high heat. Add chicken stock, chicken, sausage, remaining salt, and ground red pepper. Bring to a boil. Reduce heat, cover, and simmer for 18 minutes, or until rice is tender and liquid has been absorbed.

Remove from heat and let stand, covered, for 5 minutes. Stir in remaining ¼ cup green onions and ½ cup chopped parsley. Garnish with parsley sprigs and serve hot.

Print Recipe