Lee Harrelson
6 servings (serving size: 1 1/3 cups)

Consider sound when cooking this dish. The andouille sizzles loudly at first, then quiets as it renders fat, indicating that it's nearly done. The vegetables cook softly as they release liquid. But the noise increases as they start to caramelize. Don't worry if the bottom of the pan becomes dark brown or even black in parts before you add the broth; it deepens the flavor of the dish.

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally.

Step 2

Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.

Step 3

Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

Ratings & Reviews

Tracycoleman's Review

July 09, 2012

BrittanySue's Review

August 22, 2010
Very tasty, very easy and worth the veg. chopping time. I used Pace salsa in place of the tomato sauce. Adds an extra kick. My fiancee insists we cook it once a week!

Karinlepp's Review

February 21, 2009
Tasty and easy recipe for Jambalaya-I used chicken jalapeno sausage as I couldn't find Andouille in the northeast. Even my New Orleans friend found it up to her stds during this Mardi Gras season...