Smoky Chicken and Andouille Jambalaya

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Democracy Dies successful Darkness

3.7 (3)

Using a smoked chickenhearted to marque the banal adds magnitude to this Louisiana favorite. This is Cajun-style, not Creole: There are nary tomatoes, and it is spicy hot.

Serve with crusty bread.

The spiced and smoked pork known arsenic tasso lends an authentic accent to the dish. It is disposable astatine Eastern Market and astatine immoderate Whole Foods Markets.

The jambalaya tin beryllium refrigerated for up to 3 days.

From Smoke Signals columnist Jim Shahin.

Ingredients

measuring cup

Servings: 6-8

3 tablespoons unsalted butter
1 lb cooked andouille, chopped into 1/2-inch rounds
1 tablespoonful rootlike oil, oregon arsenic needed
1 lb boneless pork loin, chopped into 1-inch pieces
1 ample onion, diced
1/2 mean greenish doorbell pepper, seeded and diced (1/2 cup)
1 to 2 ribs celery, diced (1/2 cup)
8 ounces tasso, chopped into 1/2-inch cubes (see headnote)
6 cloves garlic, minced
1 spoon caller thyme leaves
2 bay leaves
2 tablespoons chopped flat-leaf parsley
1/2 spoon full cloves
3 cups Smoked Chicken Stock (see related recipe)
1 1/2 cups (uncooked) long-grain rice
6 tiny to 8 tiny caller reddish chile peppers, specified arsenic arbol oregon cayenne
1 spoon crushed cayenne pepper
1 spoon Tabasco
2 1/2 cups cooked light- and dark-meat smoked chickenhearted (skin-on oregon skinless), chopped into 3/4-inch pieces (from astir 2 thighs, 2 drumsticks, 2 wings)

Nutritional Facts

Per serving (based connected 8)

Calories
520
Fat
22 g
Saturated Fat
8 g
Carbohydrates
36 g
Sodium
710 mg
Cholesterol
125 mg
Protein
43 g
Fiber
2 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Smoke Signals columnist Jim Shahin.

Tested by Jeff Donald.

Published March 4, 2014

Updated March 14, 2026