Guest is Bill Bigham


Chicken and Andouille Jambalaya


Makes 4-6 servings




Butter, unsalted                      ¼ cup

Onions, chopped medium (1/2”)                   1 cup

Celery, chopped medium (1/2”)                   1 cup

Green Pepper, chopped medium (1/2”)             1 cup

Red pepper, chopped medium (1/2”)          1 cup

Garlic, minced                        1 tablespoon

Creole seasoning                      1 tablespoon

Bay leaf                          1 each

Cayenne pepper                        ½ teaspoon


Andouille sausage, sliced ½” pieces             ½ pounds

Chicken breast, boneless, 1” cubes              ½ pounds

Ham, diced ¼” (tasso ham if possible)           ½ pounds

Chicken stock                         3 cups

Tomatoes, diced                            1 cup

Raw rice                          1 ½ cups


Method of Preparation


Gather all ingredients and equipment

Melt butter in a large sauté pan or Dutch oven over medium heat

Sauté onions, celery, and green peppers for 1-2 minutes.  Toss in spices.  Remove to a large casserole or ovenproof baking dish

Add andouille, chicken, and ham cooking until chicken is cooked through

Add meats to the casserole

Place sauté pan back over the heat and add chicken stock, stirring to deglaze

Add stock, along with tomatoes, and raw rice to casserole and stir to combine well

Reduce heat to low, cover and bake for about 30 minutes.

Removed bay leaf before serving    

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