Jerk Chicken, Sausage and Celery Fricassee

Cook chicken, andouille and celery with jalapeno, allspice and thyme for jerk flavors in a one-pan dish.
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  • Total: 50 min
  • Active: 25 min
  • Yield: 4
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2 ounces andouille sausage, finely chopped (about 1/2 cup)

1 tablespoon extra-virgin olive oil

4 chicken legs (thighs and drumsticks, about 2 1/2 pounds)

Kosher salt and freshly ground pepper (preferably white pepper)

1 tablespoon all-purpose flour

3 scallions, chopped (white and green parts kept separate)

2 cloves garlic, minced

1 tablespoon minced jalapeno, seeded if desired

1/4 teaspoon ground allspice

1 large sprig fresh thyme, plus more, for serving

6 stalks celery, preferably from the heart, cut into 3-inch pieces


  1. Put the sausage and oil in a large, cold nonstick skillet and cook over medium heat until the fat starts to render and the sausage starts to brown, about 6 minutes. Transfer the sausage to a small plate with a slotted spoon.
  2. Sprinkle the chicken with 3/4 teaspoon salt and a couple turns of pepper, then toss in the flour to coat. Increase the heat under the skillet to medium-high and sear the chicken skin-side down until golden brown, about 8 minutes.
  3. Flip the chicken skin-side up. Add the scallion whites, garlic, jalapeno, allspice, thyme and 3/4 cup water. Return the sausage to the pan. Arrange the celery around the chicken and bring to a simmer. Reduce the heat to medium-low, cover and cook until the chicken is cooked through and the celery is crisp-tender, 20 to 25 minutes. Serve topped with the scallion greens and a few sprigs of fresh thyme.