Taste the Air-Chilled Difference®

Chicken Jambalaya

by , Chef, Big Jones Restaurant, Chicago, Illinois

Chicken Jambalaya

Serves 6

  • 2 tablespoons vegetable oil
  • 1 pound Smart Chicken Andouille sausage, cut into ½-inch pieces
  • 2 cups yellow onion, finely chopped
  • 1 cup green bell pepper, finely chopped
  • 2 ribs celery, finely chopped
  • 1 tablespoon fresh garlic, minced and mashed
  • ¼ cup Creole seasoning
  • 1 tablespoon freshly ground black pepper
  • 2 bay leaves
  • 2 tablespoons kosher salt
  • 4 cups long-grain white rice
  • 6 cups low-sodium chicken broth
  • 2 tablespoons hot sauce, such as Crystal
  • 1 tablespoon Worcestershire sauce
  • 2 pounds Smart Chicken boneless chicken thighs, cut into bite-size pieces
  • Sliced green onions for garnish

Place a 4-quart cast iron or enamel Dutch oven over medium heat and add the vegetable oil. Heat until a piece of sausage tossed in sizzles vigorously. Add the sausage and cook, stirring often to brown the pieces evenly on all sides, about 4 to 6 minutes. Remove the sausage with a slotted spoon and reserve. Add the onion to the pot and stir with a wooden spoon while cooking until the onions sweat and begin to brown lightly, about 4 to 6 minutes. Add the bell pepper, celery, and garlic, and continue to cook, stirring constantly, until the vegetables sweat, turn soft, and begin to brown slightly, about 4 to 6 minutes. Reduce heat to medium, add the Creole seasoning, and continue cooking and stirring until the spices give up their aroma and the pot is highly aromatic. Remove from heat.

Add remaining ingredients and the reserved sausage, and stir to combine. Turn heat back to medium-high and bring to a boil, stirring occasionally (scraping the bottom of the pot) with a wooden spoon to prevent scorching. Once boiling, reduce heat to medium-low and cover the pot with the lid to let the rice steam. Do not disturb the jambalaya while it is steaming. The amount of cooking time will vary depending on your rice, but it’s best to start checking twenty minutes after placing the lid on the pot. Once the rice is tender and cooked, remove from heat and let stand with the lid on for fifteen minutes before serving. Top each bowl with lots of sliced green onion.

Pairing: Mosel Riesling Kabinett

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