Andouille and Chicken Jambalaya

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Served this to a hard to please group that included a picky eater and someone who works in the food industry. Everyone raved over this. I made a couple of changes. First, when you add the rice and water, turn the heat up high to bring it to a boil, then put the lid on and move the heat to low--you won't scorch the rice that way. Also, my andouille is really spicy, so I cut way back on the cayenne, substituting paprika for much of the amount. We served some interesting pepper sauces at the table so those that wanted heat could spice up the dish. Everyone was happy.

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I made this for four friends, and all but one everyone loved it and asked for seconds! I added a can of Rotel, but I think the recipe would've been perfect with or without it. A few sprinkles of black pepper with the green onions made a nice finishing touch. Next time, I would 1 double the amount of peppers and 2 cook the chicken separately and add it near the end of the cooking cycle, as to not overcook it.

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I have made this recipe for family and friends...and all love it! Due to shortness in time, I have found easy ways to cut the time of preparation down.
1. Add all cayenne at the start
2. Use boil in a bag rice (2-3 bags, and add this at the very end
3. Use store-bought, cooked rotisserie chicken instead of cooking raw chicken.
4. Therefore, exclude the water.


This way you can make it in a half an hour. When the veggies are carmelizing I'm microwaving the rice, and cutting the andouille.

After sausage is cooked, I add the drained rice the cubed, cooked, chicken. Then stir, warm, and serve.

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I haven't made Jambalaya in a long time and this was the closest recipe that I could find that was to that of my Grandmothers. It was the closet thing Ive ever had to hers and it defiantly brought back memories. Will absolutely make again.

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This is my first time attempting to make jambalaya. BE FOREWARNED: this dish is not saucy or soupy by any means. It is a very tasy rice dish with little to no sauce. I anticipated a saucy type of jambalaya, but this recipe is more of a seasoned, savory rice dish with chunks of chicken and sausage. I substituted the andouille for smoked turkey kielbasa since I don't eat pork. My family liked the dish very much. I am going to search for a more saucy recipe with some tomatoes. I did enjoy this dish though, it's just not what I expected. If you love rice, you will love this recipe. I would have given it 5 stars if it were saucy.

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I'm a novice cook and I was amazed at the ease of making this dish, considering how good it was.

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I used this recipe the first time about 2 years ago and modified since the group for whom I was cooking included a Muslim colleague. I very successfully substituted a chicken garlic sausage for anduille because he keeps Muslim food law. Otherwise I stuck with this recipe and it was very popular.

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I like dishes that are all in one pot, this was simple to make.
I added three bouillion cubes to the six cups of water.

Next time I will add zucchini and some chunky fire roasted tomatoes

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I like dishes that are all in one pot, this was simple to make.
I added three bouillion cubes to the six cups of water.

Next time I will add zucchini and some chunky fire roasted tomatoes

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This jambalaya is very easy to make and it's delicious! I love to use brown rice instead of white - you have to adjust the amount of water added according to the package - and it still tastes great and no one can tell the difference!