Chicken Andouille Jambalaya

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 1-2

Chicken Andouille Jambalaya

This is a brown jambalaya as it omits the tomatoes usually found in jambalaya recipes. A 2 qt dutch oven is the perfect size for this dish. It's a spicy as the cajun spice you use, Emeril's Bayou Blast gives it just bit of a bite.

This recipe is based on the one in Cooking Up a Storm by Marcelle Bienvenu and Judy Walker.

, April 2, 2012


  • 1/2 cup chopped Onion
  • 1/2 cup chopped Green Pepper
  • 2 tsp chopped Green Onion
  • 2 tsp chopped Parsley
  • 1/4 lb Andouille or smoked sausage
  • 1/3 lb Chicken
  • 1 tbsp Emeril's Bayou Blast or other Cajun Seasoning
  • 1 tbsp Vegetable Oil
  • 1 tsp Tomato Paste
  • 1 cup Water
  • 1/2 cup Jasmine Rice


  1. Chop Onion and Green Pepper and set aside
  2. Chop Onion and Parsley and set aside.
  3. Begin heating the dutch oven, add a small amount of oil. If using chicken thighs omit the oil unless the chicken is sticking.
  4. Chop the chicken and slice sausage and set aside.
  5. Season the Chicken with Cajun seasoning then brown Chicken on both sides and cook for 5 minutes.
  6. Add the sliced sausage and cook for another 2-3 minutes
  7. Add the chopped onion and green pepper. Cook until the onions begin to brown reducing the heat to avoid burning them..
  8. Add the tomato paste, parsley, green onions and water.
  9. Bring to a boil, then add the rice, stir and then reduce heat to low and simmer covered for 15 minutes.
  10. Jambalaya is done when the water has been fully absorbed and the rice is soft. Do not stir while the rice is cooking.

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