The City Magazine Since 1975

Chicken & Sausage Jambalaya

Rate This Recipe: 
  • 1/4 cup plus 2 Tbs. unsalted butter
  • 2 lbs. Andouille or smoked sausage, diced
  • 3 cups chopped onion
  • 2 cups chopped celery
  • 2 cups chopped green bell pepper
  • 1 Tbs. minced garlic
  • 4-lb. all-natural chicken, brined and roasted (see following recipe)
  • 1 qt. chicken stock or store-bought broth
  • 28-oz. can of tomatoes
  • 8 sprigs of fresh thyme
  • 2 bay leaves
  • 1 Tbs. Worcestershire sauce
  • 3 Tbs. hot sauce, plus more to taste
  • 2 tsp. ground coriander
  • 1 Tbs. salt
  • 2 tsp. freshly ground black pepper
  • 4 cups raw converted rice
  • 1 bunch of green onions, chopped

For the Brined & Roasted Chicken:

  • 1 cup kosher salt, plus more for seasoning
  • 1 gal. water
  • 4-lb. all-natural chicken, rinsed with cold water
  • Freshly ground black pepper

Cornbread (Serves 8)

  • 2 Tbs. bacon fat or unsalted butter
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. sugar
  • 1 Tbs. salt
  • 2 eggs
  • 4 Tbs. unsalted butter, melted
  • 2 cups buttermilk

Preheat oven to 450°F. In a large, oven-safe pot, melt butter over medium heat. Add sausage and cook five minutes, stirring occasionally. Add onion, celery, and bell pepper and cook until beginning to soften, about five minutes. Add next 11 ingredients. Stir to combine. When mixture comes to a simmer, add rice, cover, and place pot in oven. Cook for about one hour, or until rice has absorbed all liquid and is tender. Remove from oven. Add green onions and stir to thoroughly combine. Add more seasoning to taste. For the Brined & Roasted Chicken: Combine one cup salt and water in a large pot and simmer until salt dissolves. Remove from heat, allow to cool. Add chicken. Refrigerate for at least four hours, or up to one day. Preheat oven to 400°F. Remove chicken from brine. Pat dry and season. Place in roasting pan and cook on middle rack for 90 minutes, or until instant-read thermometer inserted in thigh reads 165°F. Cool, then pull meat from bones, discarding fat and skin Cornbread Preheat oven to 400°F. Add bacon fat to a nine- or 10-inch cast-iron skillet. Heat skillet in oven while preparing batter. (Alternatively, you can use a nine-inch square baking pan—grease the pan with butter, but do not heat in oven.) Whisk dry ingredients together in a large bowl. Whisk eggs, melted butter, and buttermilk together in another large bowl. Pour wet ingredients into dry ingredients and stir until just combined. Remove skillet from oven, pour batter into skillet, and bake until golden brown and tester comes out clean, about one hour.