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Chicken Andouille Tasso Jambalaya


  • 8-10


  1. In a large pot, cover chicken with water
  2. Add celery, onion, and garlic
  3. Boil until tender, about 1 hour
  4. Reserve stock
  5. Remove meat from bones
  6. In 5 cups stock, cook rice until all liquid is absorbed, about 20 minutes
  7. In a Dutch oven, fry sausage and ham until light brown
  8. Remove meat from pan
  9. Add butter to pan and sauté onion, bell pepper, and parsley until tender, about 3 minutes
  10. Add chicken, sausage, and ham
  11. Stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and hot sauce
  12. Add rice and mix thoroughly
  13. Cook over low heat 15 minutes stirring frequently
  14. Remove bay leaf and serve