Chicken and Andouille Sausage Brown Jambalaya
This Chicken and Andouille Sausage Brown Jambalaya is the deep-brown style made with chicken thighs, andouille sausage, and smoked ham, which are browned hard in the pot before the trinity, stock, and rice join the party. It's the kind of jambalaya you want when there's a crowd around the house, and everybody is hungry.
Servings: 8 people
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.
