I’ve said it before and I’ll say it again: There are very few recipes that I make more than once. But I’d readily recreate this andouille and chicken jambalaya for myself, family or friends. It’s that good – and the entrée takes under an hour to prepare.
After whipping up the one-pot meal two Saturdays ago, I enjoyed it for dinner five nights in a row – and the rest I gave to my parents and brother since I was heading out of town. Despite eating the rice dish on repeat, I craved another serving upon returning back to San Mateo.
Don’t let the long list of ingredients for andouille and chicken jambalaya deter you. Once you gather all the components, assembly is a breeze. And if you can’t polish off the whole batch in one sitting, rest assured that leftovers are extremely satisfying.
Recipe adapted from Food52.
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 tablespoon + 2½ teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper (more or less depending on how spicy you like your food)
- 2¾ teaspoons dried thyme
- 1¼ teaspoons dried oregano
- ½ teaspoon dried chili flakes
- 6 ounces cooked andouille, halved lengthwise and then cut crosswise into ¼"-thick pieces
- 2 cups cooked, chopped chicken, white or dark meat
- 2 cups long-grain parboiled rice
- 1 15 oz. can whole, peeled tomatoes in juice, crushed by hand
- 1 12 oz. bottle amber beer
- 2½ cups water
- 3 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley
- In a large pot, heat olive oil over medium-high heat. Add onion, celery and bell pepper and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add next 12 ingredients (smoked paprika through chicken) and cook, stirring occasionally, for 2 minutes.
- Add next four ingredients (rice through water) and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until rice is tender, about 20 minutes.
- Stir in green onions and parsley and serve immediately.
