Jambalaya Chicken Turkey Andouille (Printable)
Vibrant Creole dish with tender chicken, smoky turkey andouille, rice, and vegetables perfect for a hearty meal.
# What You’ll Need:
→ Proteins
01 - 1 lb boneless skinless chicken thighs cut into 1-inch pieces
02 - 12 oz turkey andouille sausage sliced into 1/4-inch rounds
→ Vegetables
03 - 1 large onion diced
04 - 1 green bell pepper diced
05 - 2 celery stalks diced
06 - 4 garlic cloves minced
07 - 1 can (14.5 oz) diced tomatoes with juices
08 - 2 green onions sliced for garnish
09 - 2 tbsp fresh parsley chopped for garnish
→ Rice & Liquids
10 - 1 1/2 cups long-grain white rice rinsed
11 - 3 cups low-sodium chicken broth
→ Spices & Seasonings
12 - 2 tbsp olive oil
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried thyme
15 - 1/2 tsp dried oregano
16 - 1/2 tsp cayenne pepper
17 - 1/2 tsp ground black pepper
18 - 1 tsp kosher salt plus more to taste
19 - 2 bay leaves
20 - 1/2 tsp hot sauce optional
# How To Make It:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and black pepper, then sauté for 4-5 minutes until lightly browned. Remove to a plate.
02 - Add turkey andouille sausage to the pot and sauté for 3-4 minutes until browned. Remove and set aside with the chicken.
03 - In the same pot, add onion, bell pepper, and celery. Sauté for 5 minutes until softened.
04 - Stir in garlic, smoked paprika, thyme, oregano, and cayenne. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with juices, rice, and bay leaves. Stir to combine, then return chicken and sausage to the pot.
06 - Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
07 - Remove from heat and discard bay leaves. Adjust seasoning with additional salt, pepper, or hot sauce as desired. Garnish with green onions and parsley before serving.
# Expert Tips:
01 -
- One pot means minimal cleanup maximum flavor and you can easily feed a crowd without spending hours at the stove
- The turkey andouille keeps it lighter than traditional pork versions while still delivering that smoky depth you crave
02 -
- The rice will continue absorbing liquid after you remove it from heat so dont be tempted to keep cooking until completely dry
- Every brand of rice cooks differently so check at 20 minutes and adjust the time rather than strictly following the clock
03 -
- Mise en place is your friend here—prep all ingredients before starting since the cooking process moves quickly once you begin
- Let the pot rest covered for 5 minutes after removing from heat before serving to ensure the rice sets properly