Jambalaya  Chicken

My husband had another pot luck at his office this week, and since the whole staff recently turned over, I can cook for him again. Since this crowd isn’t so picky and seems to be more healthy, I can cook instead of him picking something up from the deli at the grocery store.  We’re pretty lucky now that he’s working with a group that doesn’t turn their nose up to just about everything. Now I have the option to send all my overflow of goodies with him, instead of finding and driving across town to donate them or eating everything and having to spend double time in the gym to work it off.

He told me someone there mentions jambalaya, so I decided to make it. I’ve been making Jambalaya the same way for a long time. The only thing I change from time to time is the amount of cayenne pepper I use, which depends on the crowd eating it. For us, it’s a little spicier, but I made it milder for his office. It’s real simple comfort food that cooks up fast, and is perfect for a quick weeknight meal. I use to only make it with country smoked sausage, but I recently discovered andouille sausage at my regular grocery store. It tastes great both ways to me.

Jambalaya  Chicken

Andouille and Chicken Jambalaya

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Jambalaya  ChickenLoading...


1 lb boneless skinless chicken things, chopped
4 links andouille or country smoked sausage, sliced
1 large onion, diced
1 large green pepper, diced
3 stalks celery, diced
2 cloves garlic, diced fine
2 cups long grain rice
1 - 15 oz can diced tomatoes and their juice
3 cups chicken stock
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons smoked paprika
1 teaspoon or more cayenne pepper, to taste
1/2 teaspoon cumin
1/2 teaspoon coriander
olive oil


Preheat large soup pot. Drizzle with olive oil. Add chopped chicken and sliced sausage. Cook until done. Add celery, bell peppers, onion and garlic. Cook until softened. Add canned tomatoes and chicken stock.

Turn heat to high. Add all spices. Bring to a boil. Add rice and reduce to a simmer. Cover with a tight fighting lid (or wrap very tightly with aluminum foil if you can't find a lid). Wait 15 minutes, then turn off heat, but leave pot on warm burner. Do not remove lid. Wait another 15 - 20 minutes. Then your rice is ready to serve.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  8 Responses to “Jambalaya”

  1. Monet — February 22, 2011 @ 12:01 am

    Hi Love! I’m sorry that I haven’t been keeping up with your posts lately. My google reader hasn’t been tracking them until tonight (and then suddenly I had ten!) Anyway, your jambalaya looks delicious. Thank you for sharing your words and this recipe. I appreciate you!

  2. Shaina — February 27, 2011 @ 11:57 pm

    Ole was just saying we need to make jambalaya or a pot of gumbo this week. Perfect timing!

  3. Cajun Chef Ryan — February 28, 2011 @ 3:29 pm

    Indeed, but 99% of “Andouille” sold in grocery stores across the country is just a facsimile of the original. The only place to get original Andouille is from LaPlace, Louisiana. Jacob’s has some of the best, and the annual Andouille Festival is held in October.

    • Angie — February 28, 2011 @ 3:37 pm

      Thanks for the info! Now I can get the good stuff!

  4. marla {family fresh cooking} — February 28, 2011 @ 5:44 pm

    I love a great Jambalaya – it was awesome when we had it in New Orleans years ago. I like the spice!

  5. Alessio — March 1, 2011 @ 1:58 pm

    Sounds lovely! Need to try this one 🙂 Have a nice smocked loin of pork in the fridge waiting to be used, might even add to it some Ajvar mmmm Hungry!

  6. Lauren — March 17, 2011 @ 4:36 pm

    What a great recipe! My husband’s eyes lit up when he took his first bite and he couldn’t stop talking about how good it was. We made one small tweak to the recipe (accidentally because we didn’t have tomatoes on hand). Instead of adding diced tomatoes, we added 1/4 cup of a can of crushed tomatoes and it was delicious! The sauce covered the rice and made it really authentic. Thanks for sharing the recipe!

  7. Stephanie — March 8, 2018 @ 5:04 pm

    I took this recipe to the Instant Pot! Reduce stock to 2 1/2 cups. Cook on high (manual) pressure, 10 minutes, quick release. It looks just right to me!

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