Chicken & Sausage Rice Jambalaya

All I want to say is... yum. I love rice. I love chicken. I love sausage. I love it together. I love being from the South. You aren't Southern if you don't love Jambalaya. I'm allergic to shellfish so this Chicken & Andouille Sausage is as good as it gets for me. You can throw shrimp in yours. I hear its to die for (but I'm not willing to try just yet). Eat up!


  • 6 Skinless Boneless Chicken Breasts, cut into 1" pieces
  • 1 1/2 lbs. Andoulle Sausage, cut into 1/2" circles
  • 8 Strips Applewood-Smoked Bacon, diced
  • 1/2 lb. Smoked Ham, cut into 1/2" cubes
  • 1 lb. Onions, chopped
  • 8 oz. Red Bell Pepper, chopped
  • 8 oz. Green Bell Pepper, chopped
  • 3 tbsp. Smoked Paprika
  • 1 tbsp. Chili Powder
  • 1/4 tsp. Cayenne Pepper
  • 2 c. Beef Broth
  • 1 c. Chicken Broth
  • 3 c. Long-Grain White Rice
  • 3 oz. Apple Cider Vinegar
  • 3 oz. Orange Juice
  • 4 Cloves of Garlic
  • 2 Sprigs of Thyme, chopped
  • 2 Sprigs of Rosemary, chopped
  • Salt and Pepper to taste
  1. Preheat oven to 375°F.
  2. Cook bacon in large pot over medium-high heat until brown but not crisp.
  3. Add Andouille Sausage and ham. Sauté until meats brown.
  4. Add onions & bell peppers, then cook until vegetables begin to soften.
  5. Throw in chicken breasts & cook until the outside of the chicken turns white.
  6. Mix in paprika, rosemary, thyme, chili powder and cayenne.
  7. Add apple cider vinegar, orange juice, both broths and stir to blend.
  8. Fold in rice and bring jambalaya to boil. Cover pot.
  9. Place in oven and bake until rice is tender and liquids are absorbed.
  10. Remove from oven and uncover pot. Serve with corn on the cob.