Chicken and Andouille Jambalaya

Name: Chicken and Andouille Jambalaya
Prep time: 1 h 40 min
Total time: 2 h 10 min
Yield: 6 servings as a main course, 12 as a side dish
Ingredients: 2 teaspoons cayenne pepper; 3/4 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon freshly ground white pepper; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cumin; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/8 teaspoon ground coriander; 1/8 teaspoon ground mustard; Pinch celery salt; 2 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces; 1/3 cup vegetable oil; 1 tablespoon unsalted butter; 2 large yellow onions, medium dice; 12 ounces andouille sausage, medium dice; 4 ounces tasso or smoked ham, medium dice; 2 large green bell peppers, cored, seeded, and medium dice; 3 medium celery stalks, medium dice; 1 jalapeño, cored, seeded, and finely chopped; 3 medium garlic cloves, finely chopped; 1 teaspoon kosher salt, plus more as needed; 1 (14.5-ounce) can tomato sauce or crushed tomatoes; 1 tablespoon tomato paste; 2 cups long-grain white rice; 3 cups low-sodium chicken stock or broth; 2 bay leaves; 2 medium scallions, thinly sliced (white and light green parts only)

Chicken Andouille San Francisco Bay Area New Orleans Mardi Gras Cajun Southern Baking Dinner Party Potluck Butter Spices Ham Pork Celery Garlic Onions Scallions Dinner Winter Comfort Food Jambalaya Poultry Main Dish Medium

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6 servings as a main course, 12 as a side dish Medium

Total: 2 hrs 10 mins Active: 1 hr 40 mins

12 Ratings

Ingredients (30)

For the spice mix:

2 teaspoons cayenne pepper
3/4 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon ground coriander
1/8 teaspoon ground mustard
Pinch celery salt

For the jambalaya:

2 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/3 cup vegetable oil
1 tablespoon unsalted butter
2 large yellow onions, medium dice
12 ounces andouille sausage, medium dice
4 ounces tasso or smoked ham, medium dice
2 large green bell peppers, cored, seeded, and medium dice
3 medium celery stalks, medium dice
1 jalapeño, cored, seeded, and finely chopped
3 medium garlic cloves, finely chopped
1 teaspoon kosher salt, plus more as needed
1 (14.5-ounce) can tomato sauce or crushed tomatoes
1 tablespoon tomato paste
2 cups long-grain white rice
3 cups low-sodium chicken stock or broth
2 bay leaves
2 medium scallions, thinly sliced (white and light green parts only)

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This jambalaya recipe is a classic Southern rice dish with chicken, sausage, ham, and spices. With loads of spices and the Southern “holy trinity” of onions, celery, and green bell peppers as its base, this classic Cajun dish is comforting and satisfying. Sautéing sausage and tasso ham together with onions, peppers, and spices starts building the flavor. Then add chicken, tomatoes, chicken stock, and rice and bake in the oven slowly so the bold, smoky flavors meld and the rice forms a crispy layer on the bottom of the pot. This version of jambalaya from San Francisco’s Town Hall restaurant takes a bit of prep, but it’s worth it when you need a filling dish for a crowd.

What to buy: Andouille is a smoked pork sausage that can be found in many gourmet markets or online.

Tasso is cured pork, usually shoulder, that’s rubbed with a mixture of filé (dried, ground sassafras leaves) and other spices, then smoked. It’s a Cajun specialty that adds another layer of flavor to this dish, but if you have a hard time finding it, you can substitute a different variety of smoked ham.

Game plan: The spice mix can be prepared up to 1 week ahead and stored in an airtight container at room temperature. The meats and vegetables can be cut up, placed in separate airtight containers, and stored in the refrigerator up to 1 day ahead.

Store-bought chicken stock would work fine in this recipe, or you could make your own.

This recipe was featured as part of our Mardi Gras recipe slideshow.

Adapted from "Cooking My Way Back Home" by Mitchell Rosenthal with Jon Pult

Tips for Chicken, Ham, and Pork

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Ham

Tip

How to Store Ham

Hams like to sweat, so it’s important to not wrap hams firmly in plastic or foil to allow a level of circulation. For ham slices, take an airtight container and place a paper towel or sheet of wax paper on the bottom. Place the ham into the lined container and top with another paper towel or sheet of wax paper. Swap the papers when damp and the ham will last three to five days.

For whole, bone-in hams, place the entire dish in a ham bag or cover with a thin dish rag. Both should be soaked in water with two tablespoons of white vinegar to preserve freshness, though it’s obviously ideal to cut the ham into smaller pieces and store using the methods above.

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Next: How to Freeze Ham

Tip

How to Freeze Ham

The first thing you need to do is cut your ham into smaller pieces. Breaking down a ham will allow the meat to freeze easier and prevent the production of freezer burn. Place the pieces into a freezer bag and rid the bag of any excess air. Some experts recommend sucking the air out with a straw before sealing. This will ensure that it’s as close to vacuum-packed as possible. Since the ham is cooked, you should consume it within two months of freezing.

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Next: How to Thaw Ham

Tip

How to Thaw Ham

Frozen ham, especially one that’s been cut into smaller pieces, can be easily thawed in the microwave. To speed up the process, the bag of meat can also be placed in a bowl of room-temperature water.

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Next: How to Freeze Pork

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Next: How to Store Chicken

Instructions

For the spice mix:

1Place all of the ingredients in a small bowl and stir to combine; set aside.

For the jambalaya:

1Heat the oven to 375°F and arrange a rack in the lower third. Pat the chicken thighs dry with paper towels and set aside.
2Heat the oil in a heavy-bottomed, ovenproof, 7-quart pot or large Dutch oven over medium-high heat until shimmering. Place about one-third of the chicken pieces in the pot and cook, stirring rarely, until browned all over, about 5 to 6 minutes. Remove to a large bowl and brown the remaining chicken in 2 more batches; set aside.
3Remove and discard all but about 1/4 cup of the fat from the pot. Add the butter and melt over medium heat. Add the onions, scrape the bottom of the pot with a wooden spoon to release any browned bits, and cook, stirring occasionally, until the onions just begin to brown, about 6 minutes.
4Add the sausage, ham, and half of the reserved spice mix. Stir to coat everything with the spice mix and cook, scraping the bottom of the pot occasionally, until the meat is browned and the onions are very tender, about 10 minutes.
5Add the bell peppers, celery, jalapeño, garlic, measured salt, and remaining spice mix. Cook, scraping the bottom of the pot occasionally, until the bell peppers have softened, about 10 minutes.
6Add the reserved chicken and any accumulated juices, the tomato sauce or crushed tomatoes, and the tomato paste. Stir to combine and bring to a boil. Add the rice, stock or broth, and bay leaves, stir to combine, and bring to a boil. Cover with a tightfitting lid, transfer to the oven, and bake until the rice is tender and the liquid has been absorbed, about 30 minutes.
7Remove the pot to a wire rack and let it sit, covered, for 5 minutes. Remove and discard the bay leaves. Stir to evenly combine the jambalaya, taste, and season with salt as needed. Sprinkle with the scallions and serve.

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