Andouille and Chicken Jambalaya

Serving size:
 10 Generous Servings


    • 1⁄2 c
    • vegetable oil
    • 3 c
    • onions (chopped)
    • 1 c
    • bell pepper (chopped)
    • 3 t
    • salt (divided)
    • 1 1⁄4 t
    • cayenne (divided)
    • 1 lb
    • andouille sausage (or other smoked sausage, cut into 1/4-inch rounds)
    • 1 1⁄2 lb
    • chicken (boneless white and dark meat, cut into 1-inch cubes)
    • 3
    • bay leaves
    • 3 c
    • white rice (medium-grain)
    • 6 c
    • water
    • 1 c
    • green onions (chopped)
1 hour
Ready in
1 hour


This easy jambalaya will feed a crowd. It gets its intense flavor from caramelizing the vegetables, sausage, and chicken, and will make the kitchen smell incredible!

Adapted from Emeril Lagasse's recipe on


In a large Dutch oven, heat the canola oil over medium heat. Sauté the onions, bell peppers, 2 teaspoons of the salt, and 1 teaspoon of the cayenne. Brown the vegetables, stirring often, until deeply browned and caramelized, about 20 minutes. Scrape the bottom of the pot to loosen any browned bits. Add the sausage and cook 10-15 minutes, stirring often and scraping the bottom of the pot periodically. Sprinkle the chicken with the last teaspoon of salt and remaining 1/4 teaspoon of cayenne, then add the chicken to the pot with the bay leaves. Brown the chicken 8-10 minutes, stirring and scraping occassionally. Stir in the rice, and cook for 2 minutes, coating it well. Pour in the water and stir. Cover and cook undisturbed unti the rice is tender and the liquid has been absorbed, 30-35 minutes. Remove from heat and allow to sit, covered, for 5 minutes. Remove and discard the bay leaves, fold in the green onions, and serve.    


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