Chicken and Sausage Jambalaya

Oh, people. You don’t know. No right words for this one. Just a stunningly, insanely good recipe. One of those that makes me want to grab all of you by the shoulders and scream “cook this!”

Chicken and Sausage Jambalaya
adapted from Bon Appetit, March 2011


4 thick slices applewood-smoked bacon, chopped
12 ounces smoked andouille sausage, sliced or chopped
1/3 pound Black Forest ham (one very thick slice), cut into 1/2-inch cubes
1 large yellow onion, chopped
1 large celery stalk, chopped
1 bell pepper (any color), coarsely chopped
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon sweet paprika
1 tablespoon dried thyme
1/2 tablespoon New Mexican chili powder
1/4 teaspoon cayenne pepper
15-oz can diced tomatoes
7-oz can diced green chiles
1 1/2 cups beef broth
1 cup long-grain white rice
1/2 cup fresh Italian parsley, minced
1 bunch scallions, chopped, for serving
Louisiana hot sauce, for serving


Position rack in bottom third of oven and preheat to 350 degrees.

Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add andouille sausage and ham. Saute until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell pepper. Cook until vegetables begin to soften, stirring occasionally, 8 to 10 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, about 4 minutes. Mix in paprika, thyme, chili powder, and cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, about 40 minutes (check it at 35). Uncover pot. Mix parsley into jambalaya. Serve with scallions and hot sauce.


Steve and I saw this as I was flipping through my Bon Appetit magazine and we immediately agreed I should make it. And after doing so twice, all I can say is that it was even better than we could have imagined.

I’m telling you, seriously: go forth and make.


11 thoughts on “Chicken and Sausage Jambalaya

  1. I've been looking at this recipe for a couple of weeks and finally made it this weekend. I have only two words: YUUU UUUM. My first attempt at jambalaya and a definite winner. Looking forward to trying more of your recipes.


  2. I'm happy to report that I gushed about this recipe so much on FB that college-boy son asked for the link. He is currently making it for his housemates as we speak and reports the house smells 'amazing.' Review to follow…


  3. I am genuinely grinning at this news. There is nothing better than sharing a wonderful recipe and finding out that others made it to great success as well. Thank you so much for your comments!


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