Key Ingredient

Chicken and Sausage Jambalaya

By: Hannah Lee Leidy
Featured Image ()

Food Culture of the South

recipe heading-plus-icon


Serves 6 to 8

  • 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
  1. 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.
  2. 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.
  3. 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.
  • From David Guas, Bayou Bakery, Coffee Bar & Eatery, Arlington, VA

Leave a Reply

Be the first to comment.