Best 4 Weeknight Chicken And Andouille Jambalaya Recipes

With the bustling nature of weekday evenings, finding the time and inspiration to create satisfying meals can be a challenge. Let's embark on a culinary exploration to discover the delightful flavors of a weeknight chicken and andouille jambalaya, a flavorful and comforting dish that promises to transform your dinner table. We'll uncover the secrets to creating this delectable Cajun specialty, introducing you to an array of ingredients that come together in a vibrant harmony of flavors. From the succulent chicken and smoky andouille sausage to the aromatic blend of spices, each ingredient plays a vital role in crafting a truly memorable meal.

Let's cook with our recipes!

WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA

Weeknight Chicken and Andouille Jambalaya image

Jambalaya traditionally contains sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. Andouille is a coarse-grained smoked sausage made using smoked pork shoulder, garlic, pepper, onions, wine, and seasonings. The vegetable base is a combination of onion, celery, and green bell pepper known as the "holy trinity." I find that green bell peppers can be difficult to digest, so I use poblano peppers instead. They are far more flavorful and complex and less likely to cause digestive distress. For generations, some of the most flavorful rice Americans have eaten has been jasmine rice imported to the United States from Asia. Twelve years ago, the Louisiana State University AgCenter started a project to increase rice production in Louisiana, and the state is now the third largest rice-producing state in the United States.

Provided by Virginia Willis

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 tablespoons pure olive oil
12 ounces andouille sausage, sliced into rounds
6 bone-in, skinless chicken thighs (2 pounds)
1 tablespoon Homemade Creole Seasoning (recipe follows)
1 sweet onion, chopped
2 celery stalks, chopped
1 poblano pepper, seeded and chopped
1 garlic clove, very finely chopped
1 1/2 cups long-grain rice, such as jasmine or basmati
1/2 cup tomato puree
2 1/2 cups homemade chicken stock or reduced-sodium low-fat chicken broth
Coarse kosher salt and freshly ground black pepper
2 tablespoons freshly ground white pepper
2 tablespoons cayenne pepper, or to taste
1 tablespoon dried thyme
1 tablespoon coarse kosher salt
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 teaspoon dried sage
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Steps:

Heat the oven to 350 degrees F.
Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.

ANDOUILLE AND CHICKEN JAMBALAYA

Andouille and Chicken Jambalaya image

Shredded rotisserie chicken is the shortcut hero in this one-pot Creole dish made with kidney beans for added comfort. A celebrated Louisiana classic, jambalaya is influenced by West African, Native American and European cooking.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 3-ounce fully cooked andouille sausages, sliced 1/4 inch thick
2 stalks celery, chopped, plus leaves for topping
1 onion, chopped
1 green bell pepper, chopped
Kosher salt
2 tablespoons tomato paste
1 teaspoon Cajun seasoning
3/4 cup converted white rice
1 15-ounce can diced fire-roasted tomatoes
1 15-ounce can no-salt-added kidney beans, drained and rinsed
1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)

Steps:

Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.

Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 53 milligrams, Sodium 861 milligrams, Carbohydrate 55 grams, Fiber 11 grams, Sugar 8 grams, Protein 28 grams

ANDOUILLE AND CHICKEN JAMBALAYA

Andouille and Chicken Jambalaya image

Provided by Food Network

Categories main-dish

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage cut crosswise into 1/4 inch slices
1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup chopped green onions

Steps:

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.

ANDOUILLE AND CHICKEN JAMBALAYA

Andouille and Chicken Jambalaya image

This is an Emeril Lagasse recipe that I found somewhere on the internet. We liked the flavors alot, but felt that it needed a little more liquid.

Provided by lazyme

Categories One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup vegetable oil
3 cups onions, chopped
1 cup bell pepper, chopped
3 teaspoons salt
1 1/4 teaspoons cayenne pepper
1 lb andouille sausage, cut 1/4-inch slices (or other smoked sausage such as chorizo)
1 1/2 lbs boneless chicken, white and dark meat, 1-inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup green onion, chopped

Steps:

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark-brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne.
Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
Remove the pot from the heat and let stand, covered for 2 to 3 minutes.
Remove the bay leaves.
Stir in the green onions and serve.

Nutrition Facts : Calories 635.7, Fat 34, SaturatedFat 8.9, Cholesterol 77, Sodium 1302.2, Carbohydrate 54.4, Fiber 2.3, Sugar 3, Protein 26.1

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will make the cooking process much smoother.
Use Quality Ingredients: The fresher and higher quality your ingredients are, the better your jambalaya will taste. Use fresh chicken, vegetables, and andouille sausage.
Don't Crowd the Pan: When browning the chicken and sausage, don't crowd the pan. This will prevent the meat from cooking evenly.
Cook the Rice Properly: The rice is an important part of jambalaya, so make sure you cook it properly. Use a long-grain rice, such as basmati or jasmine, and cook it according to the package directions.
Use a Good Stock: The stock you use will add a lot of flavor to your jambalaya. Use a homemade stock if you can, or a store-bought stock that is low in sodium.
Don't Overcook the Jambalaya: Jambalaya is a quick-cooking dish, so don't overcook it. Once the rice is cooked through, remove the jambalaya from the heat and let it rest for a few minutes before serving.

Conclusion:

Making chicken and andouille jambalaya is a great way to enjoy a delicious and flavorful meal. With its combination of chicken, sausage, rice, and vegetables, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy weeknight meal, give this recipe a try!