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Place a large enamel cast iron pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until nicely browned and crispy, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the cut chicken thighs to the same pot. Season the chicken with 1 teaspoon of all-purpose seasoning. Cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the cooked chicken and set aside with the sausage.

Reduce the heat to medium. Add the chopped green bell pepper, onion, and celery (the 'holy trinity') to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot.

Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.

Add the crushed tomatoes to the pot and mix well to combine.

Add the long grain white rice to the pot and stir thoroughly to coat the rice with the vegetable mixture.

Return the cooked sausage and chicken to the pot, distributing them evenly.

Pour in the chicken broth, ensuring there is enough liquid to mostly submerge all the ingredients. Stir gently.

Season generously with Tony Chachere's Original Creole Seasoning, Lawry's Seasoned Salt, and the remaining 1 teaspoon of all-purpose seasoning. Stir everything well to combine the seasonings and ingredients.

Bring the mixture to a rolling boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it cook undisturbed for 12 minutes.

After 12 minutes, turn off the heat completely. Keep the pot covered and let the jambalaya sit for an additional 15 minutes to allow the rice to steam and fluff.

Remove the lid, fluff the jambalaya gently with a fork, and garnish with chopped green onion before serving hot.


Place a large enamel cast iron pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until nicely browned and crispy, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the cut chicken thighs to the same pot. Season the chicken with 1 teaspoon of all-purpose seasoning. Cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the cooked chicken and set aside with the sausage.

Reduce the heat to medium. Add the chopped green bell pepper, onion, and celery (the 'holy trinity') to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot.

Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.

Add the crushed tomatoes to the pot and mix well to combine.

Add the long grain white rice to the pot and stir thoroughly to coat the rice with the vegetable mixture.

Return the cooked sausage and chicken to the pot, distributing them evenly.

Pour in the chicken broth, ensuring there is enough liquid to mostly submerge all the ingredients. Stir gently.

Season generously with Tony Chachere's Original Creole Seasoning, Lawry's Seasoned Salt, and the remaining 1 teaspoon of all-purpose seasoning. Stir everything well to combine the seasonings and ingredients.

Bring the mixture to a rolling boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it cook undisturbed for 12 minutes.

After 12 minutes, turn off the heat completely. Keep the pot covered and let the jambalaya sit for an additional 15 minutes to allow the rice to steam and fluff.

Remove the lid, fluff the jambalaya gently with a fork, and garnish with chopped green onion before serving hot.
