RECIPE: Chicken & Andouille Jambalaya

RECIPE: Chicken & Andouille Jambalaya

Did you know… there are two kinds of Jambalaya? There is a Creole version is known for its tomato-based sauce that is orange in color and often features shrimp. On the other hand, the Cajun version has a drier consistency and traditionally doesn’t use any (or few) tomatoes. This recipe is leans more towards the Cajun version, but it’s the best of both worlds. There’s a modern spin to the tomato element with a sun-dried tomato aioli. Use this for drizzling on top for an added creamy texture to the dish. Go ahead, grab a glass, and enjoy pairing this dish.


  • 8 pieces skin-on, bone-in chicken thighs
  • Olive oil, as needed
  • 2-4 tbsp Cajun seasoning
  • 1 yellow onion, diced
  • 4 celery stalks, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • ¼ cup white wine
  • 4 cups chicken broth
  • 4 minced garlic cloves, divided
  • 2 tomatoes, chopped
  • 2 cups long grain white rice
  • 4-6 Andouille sausage links
  • Green onions, for serving
Aioli (optional, but highly recommended)
  • 1 egg
  • ½ cup avocado oil
  • ½ cup olive oil
  • 4 sun-dried tomatoes
  • 2 tbsp lemon juice
  • ½ tsp paprika
  • 1 tsp Dijon mustard

RECIPE: Chicken & Andouille Jambalaya


  1. Heat the oven to broil. Prepare a baking sheet and place the chicken pieces on it skin side up. Pat the chicken dry with a paper towel and season with salt and half the Cajun seasoning. Spray chicken with cooking spray and place in oven. Monitor chicken to ensure it is evenly browning. Once browned, set aside and adjust the oven to 375°F.
  2. In a cast-iron dutch oven over medium heat, sauté onions, celery, and bell peppers with olive oil and a dash of salt. Once tender, add the white wine and scrape up any brown bits on the bottom of the pot. Add broth, 3 cloves garlic, tomatoes, rice, sausage, and remaining Cajun seasoning. Season mixture to taste. Finally, nestle pieces of chicken into the pot, keeping them skin side up.
  3. Transfer the pot to the oven, and bake for 50-60 minutes until all the moisture is absorbed.
  4. Serve the jambalaya with a drizzle of aioli (below) and green onion on top.

Optional: Make the aioli in a wide-mouth mason jar or bowl. Combine egg, oils, sun-dried tomatoes, lemon juice, paprika, French mustard, and 1 clove of garlic. Use an emersion blender or whisk vigoursly to incorporate oil into the mixture. Once emulsified, season to taste with salt or lemon juice, gently incorporating by hand.  Tip: If you don’t have an immersion blender, you can make a quick version of this aioli simply by adding garlic paste and sun-dried tomato paste to pre-made mayonnaise.


Serve all this goodness alongside an Australian Grenache in an upcoming Weekly Tasting set for a complete wine pairing culinary experience.

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  • The ingredients list specifies Andouille sausage but there is no mention of it in the accompanying cooking instructions. Do you recommend keeping the bones and skin on the chicken thighs or do you recommend removing both before baking in the cast iron pot?
    Please advise

    • Hi Michael — The sausage is mentioned in step 2, adding it along with broth, 3 cloves garlic, tomatoes, rice, and remaining Cajun seasoning. I think how you want to serve the chicken is a personal preference; some people love the crispiness of the skin while others enjoy it without. Let us know how it turns out!

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