Chicken and Andouille Sausage Jambalaya

Cooks: D13 and Rachel; Recipe Source: Darryl M.


2 bunches chopped green onions (or 3-4 large shallots)
2 celery stalks chopped
1 green bell pepper chopped
1 tablespoon minced garlic
2 cups UNCOOKED rice (I use Ben’s Original Parboiled Rice…I think the brand makes all the difference)
1 can beef broth
1 can French onion soup
1 can tomato soup or sauce (depending on which flavoring you like better)
3/4 stick butter
2 lbs chopped smoked Andouille sausage
2 lbs chopped cooked chicken


Preheat oven to 350⁰.
Spray Pam or olive oil on a 9×13 glass baking dish.
Combine all ingredients in the dish and cover with foil.
Bake for 1.5 hours at 350⁰ stirring at midpoint (45 minute mark).
Add Tony Chachere’s Creole Seasoning and salt and pepper to taste.

Chicken can be canned, baked, grilled, rotisserie, etc. Can add raw shrimp too or sub shrimp for sausage or chicken (if using shrimp, peel them and don’t put them in until the last 45 minutes so they do not overcook). All canned ingredients are regular size (Campbell brand) soup cans. When placing the butter in the dish I cut it into tablespoons and strategically place around the dish so it does not all land in one spot.

Darryl’s notes

DO NOT use anything other than Ben’s Original Rice in this recipe!! My brother made it with Carolina Rice once, and it was a complete disaster.

• I made it with chicken and shrimp one year, and I HATED it! I think sausage and shrimp, or shrimp alone, would be fine.

• For the chicken I use boneless skinless chicken thighs, seasoned with salt and freshly cracked black pepper and lightly coated in extra virgin olive oil, then cooked at 425⁰ for 8 minutes on each side. I also dislike rotisserie chicken!

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