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Hannah’s Jambalaya Recipe

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2 tablespoons extra virgin olive oil

1 1/2 lbs boneless skinless chicken thighs

1 lb andouille sausage, cut into 1/4 inch slices

1 large onion, chopped

2 celery ribs, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon sweet paprika

1 Bay leaf

1/2 teaspoon salt

1/4-1/2 teaspoon cayenne pepper (optional)

1 1/2 cups long grain rice

1 (14 ounce) can tomatoes, chopped,with juice

2 cups chicken broth or 2 cups stock

8 ounces medium shrimp, peeled and deveined

2 tablespoons chopped fresh parsley


1 Preheat oven to 350 degrees F.

2 In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.

3 Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.

4 Add rice, tomatoes with juice, bay leaf, and broth; bring to a boil.

5 Remove Bay Leaf.  Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.

6 Stir in shrimp, and parsley; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.


Hannah Stanley