Smoky Chicken and Andouille Jambalaya 6.000

Deb Lindsey for The Washington Post

Smoke Signals Mar 5, 2014

Using a smoked chicken to make the stock adds dimension to this Louisiana favorite. This is Cajun-style, not Creole: There are no tomatoes, and it is spicy hot.

Serve with crusty bread.

Make Ahead: The jambalaya can be refrigerated for up to 3 days.

Where to Buy: The spiced and smoked pork known as tasso lends an authentic accent to the dish. It is available at Eastern Market and at some Whole Foods Markets.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

  • 3 tablespoons unsalted butter
  • 1 pound cooked andouille, cut into 1/2-inch rounds
  • 1 tablespoon vegetable oil, or as needed
  • 1 pound boneless pork loin, cut into 1-inch pieces
  • 1 large onion, diced
  • 1/2 medium green bell pepper, seeded and diced (1/2 cup)
  • 1 to 2 ribs celery, diced (1/2 cup)
  • 8 ounces tasso, cut into 1/2-inch cubes (see headnote)
  • 6 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 2 bay leaves
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 teaspoon whole cloves
  • 3 cups Smoked Chicken Stock (see related recipe)
  • 1 1/2 cups (uncooked) long-grain rice
  • 6 to 8 small fresh red chili peppers, such as arbol or cayenne
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon Tabasco
  • 2 1/2 cups cooked light- and dark-meat smoked chicken (skin-on or skinless), cut into 3/4-inch pieces (from approximately 2 thighs, 2 drumsticks, 2 wings)

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Melt the butter in a large Dutch oven or deep skillet over medium heat. Add the andouille and stir to coat; cook for 3 to 5 minutes, until browned. Use a slotted spoon to transfer to a bowl.

Add the oil to the pan and increase the heat to medium-high; once the oil shimmers, add the pork loin, onion, green bell pepper and celery, stirring to coat. Cook for about 5 minutes or until the pork has cooked through and the onion has softened. Stir in the tasso and cook for 1 minute, then stir in the garlic and cook for 1 minute.

Add the thyme, bay leaves, parsley and cloves; cook for 5 minutes, then return the andouille to the pan and add the chicken. Stir to incorporate; cook for 2 minutes, then add the smoked stock.

Increase the heat to high; once the liquid is bubbling, stir in the rice, chilies, ground cayenne pepper and Tabasco. Once the mixture returns to a boil, reduce the heat to low. Cook, uncovered, for 15 to 25 minutes, until the rice is tender but not mushy and any exposed bits become barely crusted.

Discard the bay leaves, cloves (which will be hard to find) and whole peppers.

Serve hot.

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Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Jeff Donald.

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