This Chicken and Andouille Sausage Brown Jambalaya is the deep-brown style made without tomatoes. Chicken thighs, andouille sausage, and smoked ham are browned hard in the pot before the trinity, stock, and rice join the party. It’s the kind of jambalaya I want when there’s a crowd around the house, and everybody is hungry.
There are certain foods that just seem to belong to football season.
For me, jambalaya is one of them.
Maybe it’s a Saints game on Sunday afternoon. Maybe it’s LSU on Saturday night. Or maybe the game is really just an excuse to get everybody together. Someone is standing around the kitchen. Somebody is checking the pot. Somebody else is asking when we’re eating.
That’s where a big pot of jambalaya comes in.
This Chicken and Andouille Sausage Brown Jambalaya was made for that kind of day.
I start by getting the chicken, andouille, and smoked ham good and brown in a Dutch oven. Not just cooked. Browned. You want those little bits of meat and seasoning sticking to the bottom of the pot.
Then the trinity goes in.
As the onions, bell peppers, and celery cook, they loosen those browned bits from the bottom. That’s where the pot starts telling you what’s coming. The stock goes in next, picking up all that flavor, and eventually the rice has a chance to soak it all up.
One thing you’ll notice if you’re used to the New Orleans-style red jambalaya is that there aren’t any tomatoes here.
The color comes from the browning. The meat. The trinity. The seasonings. And, if you want to take the color a little further, a small amount of Kitchen Bouquet.
But here’s something I think is worth remembering when you start talking about jambalaya:
There isn’t one jambalaya.
It’s made differently by region, by community, by family, and by the person standing over the pot.
Some jambalayas are brown and built around deeply browned meats. Others are red and include tomatoes. Some use chicken and sausage. Others bring seafood into the pot. Some cooks have a particular ingredient they wouldn’t dream of leaving out. Another cook might look at that same ingredient and wonder what you’re doing.
That’s part of what makes these dishes so interesting.
You don’t have to find the one “official” jambalaya and stop there.
Cook a few versions. Pay attention to what changes. Try different meats. Try another style. Find the one that makes sense around your table.
I’ve written before about my Monday Red Beans and Rice, and I feel the same way about jambalaya. The point isn’t to argue over which pot is the only right one.
The point is to keep making it.
Keep gathering around it.
Keep telling the stories that come with it.
That’s how food traditions stay alive.
And if you’re looking for a place to start, this brown jambalaya is a pretty good one.
And if you ever find yourself in New Orleans, put the Rabbit and Smoked Pork Sausage Jambalaya at Coop’s Place on your list. It’s another reminder that jambalaya doesn’t have to fit neatly into one definition to be worth sitting down with a bowl.
Put a big pot of Brown Jambalaya on the table, hand somebody a bowl, and let the gathering take care of the rest, and the good times will roll!
What Ingredients Do I Need for a Brown Jambalaya?
Chicken Thighs: Boneless, skinless chicken thighs are my choice here because they stay juicy through the browning and simmering process. Cut them into fairly large pieces so they do not disappear into the finished jambalaya.
You can substitute boneless chicken breast, but watch the cooking time closely because breast meat is leaner and can dry out more easily.
PRO TIP: Do not crowd the pot when browning the chicken. If the pieces are packed together, they will steam instead of developing that deep brown crust we want.
Andouille Sausage: Andouille brings smoke, seasoning and that unmistakable Louisiana sausage character to the pot. Slice it about ¼-inch thick so there is plenty of browned surface area.
If you cannot find Louisiana-style andouille, use another smoked pork sausage.
PRO TIP: Give the sausage time to actually brown. Those caramelized edges add much more flavor than simply dropping the sausage into the stock.
Smoked Ham: The smoked ham adds another layer of smoky pork flavor without making the jambalaya taste like sausage alone.
The Trinity: Onion, bell pepper and celery are the foundation of this jambalaya. Together, they create the savory base that everything else builds upon.
PRO TIP: If you want to learn more about the Trinity, you can read my article What is the Holy Trinity of Creole and Cajun Cooking.
Garlic: Garlic goes in after the trinity has softened. It only needs about a minute before the next ingredients arrive.
Paprika, Thyme, Black Pepper, White Pepper, and Cayenne: This combination gives the chicken its seasoning before it ever hits the pot. Smoked paprika contributes another layer of smoke, while sweet paprika adds color and a gentle pepper flavor. White pepper gives the seasoning a different kind of heat from black pepper, while cayenne brings heat.
Parboiled Long-Grain White Rice: Rice is where jambalaya can go from wonderful to frustrating. I like parboiled long-grain white rice for this recipe because it holds its shape well and is less likely to turn mushy during the simmer.
PRO TIP: Once the rice goes into the pot, resist the urge to keep stirring it. Jambalaya needs a little peace while it cooks.
Chicken Stock: Use a good low-sodium chicken stock so you have control over the seasoning.
PRO TIP: Before adding the stock, scrape the bottom of the pot thoroughly. Those browned bits are a main part of the seasoning.
Worcestershire Sauce and Louisiana-Style Hot Sauce: These are small additions. Worcestershire sauce adds savory depth, while Louisiana-style hot sauce brings vinegar and pepper flavor without overwhelming the pot with heat.
PRO TIP: Keep in mind that the Louisiana-style hot sauce is a seasoning. It’s not simply for heat.
Kitchen Bouquet: Kitchen Bouquet will deepen the brown color of the finished jambalaya, but it is not the source of the dish’s flavor. A half-teaspoon is enough. A little goes a long way.
Green Onions and Parsley: Fresh green onions and parsley brighten the finished jambalaya after the rice has cooked. They also give the finished pot a little freshness after all that smoky flavor.
PRO TIP: Fold them in gently after the resting period rather than cooking them with the rice.
How Do I Make a Brown Jambalaya?
Step 1: Cut chicken thighs into pieces and coat with smoked paprika and Cajun seasoning. I add the chicken to a resealable bag and add the seasoning that way so I can see that all the pieces are coated.
Step 2: Brown the chicken thigh pieces in a Dutch oven over medium-high heat. Set aside one browned.
Step 3: Add the sliced andouille sausage and diced smoked ham to the pot and let it brown until the edges get crispy. Let this go longer than feels necessary. Remove and set aside with the chicken.
Step 4: Add the onions, bell pepper, and celery and sauté. Break up the brown bits on the bottom of the pot. This becomes the base flavor for the whole jambalaya.
Step 5: Add the garlic and seasonings to the pot and stir them into the trinity.
Step 6: Return the chicken thighs, smoked andouille sausage, and smoked ham to the pot.
Step 7: Carefully pour in the chicken stock and drop in the bay leaves.
Step 8: Add the Rice and stir it into the simmering jambalaya broth. Make sure it gets evenly distributed.
Step 9: Cover the pot and let it simmer on low heat. Set a timer and walk away.
Step 10: Once the timer goes off, remove from the heat and let the rice finish absorbing liquid evenly.
Step 11: Remove and discard the bay leaves. Gently fold in the green onions and parsley. You want to keep the rice grains intact after all that careful cooking.
Step 12: Serve and enjoy! A bowl of chicken and andouille brown jambalaya garnished with green onions. Make sure you offer some Louisiana-style hot sauce at the table.
Frequently Asked Questions
What makes jambalaya brown?
The browning itself. There’s no tomato and no shortcut doing the work here. The color comes from cooking the chicken, andouille, and smoked ham hard in the pot until they leave dark, caramelized bits stuck to the bottom. Louisiana cooks call those bits the graton, and they’re the whole dish. When the trinity goes in, its moisture loosens those bits, the stock picks them up, and the rice soaks in all of it. They’s why the rice comes out brown because everything it absorbed was brown. A little Kitchen Bouquet can deepen the color, but it can’t make the flavor. Only the browning does that, and browning takes patience.
Does brown jambalaya have tomatoes?
No. That’s really the dividing line. A jambalaya with tomatoes is a red jambalaya, the New Orleans Creole style. A brown jambalaya, the Cajun country style, leaves the tomatoes out entirely and gets its color and depth from the browned meat instead. Neither one is the “right” one. They’re two branches of the same Louisiana family tree.
What’s the difference between Cajun and Creole jambalaya?
Think country and city. Creole jambalaya comes from New Orleans and includes tomatoes, which turn it red, and it’s more likely to bring shrimp or other seafood into the pot. Cajun jambalaya comes from the country parishes of southwest Louisiana, where cooks worked with what they had: chicken, pork, and sausage, browned hard, with no tomatoes. Same one-pot idea but with a different pantry.
Is brown jambalaya the same as brown-rice jambalaya?
Not at all. And I think this one trips up a lot of people. “Brown” in brown jambalaya describes the color of the finished dish, not the rice. This recipe uses long-grain white rice — I use parboiled — and it turns brown in the pot because it cooks in the stock that all that browned meat darkened. A brown-rice jambalaya is a different recipe altogether, built around brown rice, which needs more liquid and a longer cooking time. If you came here looking for the Cajun-style pot, you’re in the right place.
Can I make this brown jambalaya ahead of time?
Absolutely. In fact, jambalaya is one of those dishes that makes a busy day a little easier. Make it earlier in the day, let it cool, and refrigerate it in an airtight container.
When you’re ready to eat, reheat it gently on the stovetop. Add a small splash of stock or water if the rice has tightened up in the refrigerator.
And there’s something nice about having a big pot of jambalaya already waiting when everybody arrives. One less thing to worry about while you’re trying to get the rest of the meal on the table.
Can I freeze leftover jambalaya?
Yes. Jambalaya freezes well for up to three months.
Let it cool completely, portion it into airtight containers, and freeze. When you’re ready for it, thaw it overnight in the refrigerator and warm it slowly on the stovetop.
The rice may need a little help coming back to life, so add a splash of stock or water as you reheat it. Keep the heat gentle and give it a stir now and then.
It’s a pretty good thing to discover in the freezer on a night when nobody feels like starting dinner from scratch.
What can I use if I don’t have andouille sausage?
A good smoked kielbasa or another smoked sausage will work. It won’t taste exactly like Louisiana andouille, but you’ll still get the smoky flavor that makes sausage such an important part of this jambalaya.
I’d choose a smoked sausage rather than a fresh one. The smoke is doing some real work in the pot.
And if you ever get the chance to cook with good Louisiana andouille, give it a try. Sausage can change the personality of a jambalaya more than you might expect.
What should I serve with chicken and andouille jambalaya?
You really don’t need much. This is already a meal in one pot.
If I’m feeding a crowd, though, I like to put something simple alongside it. A green salad, cornbread, or some collard greens all work well.
And for a football gathering, a brown jambalaya fits right in with the rest of the food on the table. That’s why it works so well. You can put out a big pot, let people serve themselves, and get back to whatever brought everybody together in the first place.
Go Saints! WHO DAT!
If you’ve had a chance to try this Chicken and Sausage Brown Jambalaya recipe, please let me know in the comments and rate it below. And take a picture of it! Please share it on social media and tag me! I’d love to see it!
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Chicken and Andouille Sausage Brown Jambalaya
Ingredients
- 1½ lb boneless skinless chicken thighs cut into 1½-inch pieces
- 12 oz andouille sausage sliced ¼-inch thick
- 4 oz smoked ham diced
- 1 tbsp vegetable oil
- 1 large yellow onion finely diced
- 1 medium green bell pepper finely diced
- 2 celery ribs finely diced
- 4-6 cloves garlic minced
- 1½ tsp kosher salt divided
- 1¼ tsp smoked paprika divided
- 1 tsp sweet paprika divided
- 1 tsp dried thyme divided
- ¾ tsp black pepper divided
- ¾ tsp white pepper divided
- ½ tsp cayenne divided
- 2 bay leaves
- 2 cups parboiled long-grain white rice
- 3¾ cups low-sodium chicken stock preferably hot
- 2 tsp Worcestershire sauce
- 2 tsp Louisiana-style hot sauce
- ½ tsp Kitchen Bouquet optional
- ⅓ cup green onions sliced
- 2 tbsp fresh parsley chopped
Instructions
- Season the chicken with about ¾ teaspoon salt, both paprikas, thyme, black pepper, white pepper and cayenne.
- Brown the chicken. Heat a 6–7 quart Dutch oven over medium-high heat. Add the oil and brown the chicken in batches if necessary, about 5-7 minutes. Remove to a bowl.
- Brown the andouille and smoked ham for 5-7 minutes until nicely caramelized. Remove.
- Reduce heat to medium. Add the onion, bell pepper, celery and remaining ¾ teaspoon salt. Cook 8–10 minutes, scraping the bottom of the pot as the vegetables release their moisture.
- Stir in the garlic and cook for 1 minute. Add the bay leaves, Worcestershire, hot sauce and Kitchen Bouquet.
- Return the chicken, sausage and smoked ham to the pot. Pour in the hot chicken stock and scrape the bottom thoroughly. Bring to a strong simmer.
- Stir in the 2 cups rice. Bring back to a gentle boil, then reduce heat to low.
- Cover and cook for about 20–25 minutes. Don't keep stirring and don't lift the lid.
- Rest. Turn off the heat and leave covered for 10–15 minutes.
- Finish. Remove the bay leaves. Gently fluff the jambalaya and fold in the green onions and parsley. Taste and adjust the salt, pepper and hot sauce.
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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