Recipe courtesy of David Bowers


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  • Level: Easy
  • Yield: 8 to 10 servings
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1/3 cup olive oil

3 large onions, chopped

3 celery ribs, chopped

2 green or red bell peppers,chopped

4 garlic cloves, minced

1 pound spicy, garlicky sausage, such as andouille or chorizo, sliced

6 boneless chicken breasts, cut into small pieces

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

3 cups white rice

8 cups Chicken Stock (or 8 cups water and 3 stock cubes)

3 bay leaves

1 tablespoon salt

2 tablespoons ground cayenne pepper (or to taste)

2 teaspoons dried thyme

Chopped scallions


  1. In a very large stew pot, heat the oil over medium heat and add the onions, celery, peppers, and garlic. Cook until they soften and start to color, 6 to 8 minutes. Add the sausage and chicken. Cook for about 10 minutes over medium heat, stirring often, until the meat and vegetables are browned. Stir in bay leaves, salt, cayenne, thyme, cloves, allspice, and rice. Cook for another 3 to 5 minutes, stirring until the rice grains begin to turn opaque and slightly browned. Pour in the chicken stock and bring to boil. Reduce the heat, cover, and leave to simmer gently for 15 minutes. Turn off the heat and let sit covered for another 10 to 15 minutes, until the rice is tender and has absorbed all the liquid. Ladle into bowls and garnish with chopped scallions.
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