chicken & andouille sausage jambalaya


Continuing with my Mardi Gras fever I decided to make a classic New Orleans dish from scratch for the first time. I also decided to have a little dinner with some friends to test it out… so that meant extra pressure to make it really good! I think I was successful. I searched several recipes on the internet to get an idea of what ingredients people were using. I knew I wasn’t going to use any seafood and decided on using sausage and chicken as the meats. It was tasty, spicy, & hot!


Mmmm, tasty! Even better a couple of days later after everything had time to soak in.

Here is how I made my chicken and andouille sausage jambalaya


Chicken & Andouille Sausage Jambalaya



  1. Slice andouille sausage into quarter inch width discs or thicker if you choose. Place in sealed container in refrigerator until ready for use.
  2. Chop chicken into cubes. Prepare a marinade of chicken broth and a bit of all the seasonings you will use. Do this overnight.


  1. Start by creating a roux. Mix 1 stick of butter with 1/2 c. flour in a large pot. Stir often and cook until the color changes to a medium brownish red.
  2. Add can of tomato sauce and remaining chicken broth and stir on low-medium heat.
  3. Add 2 Tablespoons of onion powder and garlic powder.
  4. Add handfuls of oregano, parsley and basil.
  5. Add cajun and cayenne seasoning to taste. Start with small amounts and add more as you cook if you are unsure. You may also add other hot & spicy seasons to make this your own. Stir well and let simmer on low while cooking the chicken.
  6. Add 1/2 c. masa harina to the sauce and stir well. This will add a subtle texture and nice flavor.
  7. Cook your diced chicken with some of the broth and seasonings from the marinade until cooked through. Add to simmering sauce. Place the andouille sauce in as well, stir.
  8. Place a lid on the jambalaya and let simmer for 45 minutes to an hour.
  9. Cook basmati rice in 2 cups of water according to package instructions and place rice in last and stir well. Let simmer a little longer for the rice to soak in the flavor.

My recipe is pretty simple and doesn’t include a lot of chunky. From tomato to onions, peppers and celery like some recipes do. If you are interested in chunks you can easily add them to my recipe. Add the celery, onion and peppers right after making the roux (how much of each is up to you) and add diced tomatos instead of sauce. I don’t think you will miss them but it’s easy to incorporate them if you’d like.


P.S. Recipes using a roux and the masa harina tend to taste better the next day… and I agree!)


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