Chicken and Sausage Jambalaya


  • 1 pound bone-in, skin-on chicken thighs (or thighs and wings from a whole RSFM market chicken)
  • Salt and pepper for seasoning chicken
  • 2 tablespoons vegetable oil
  • 2 cups chopped yellow onions
  • 1 cup chopped green bell pepper
  • ½ pound smoked pork sausage, sliced ½-inch thick
  • 2 cups long-grain white rice
  • 3 ½ cups water, plus 1 cup if needed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • 2 bay leaves


Preheat oven to 350 degrees F. Season chicken liberally on both sides with salt and pepper. Using an oven-safe Dutch oven or large heavy pot, heat oil to medium-high and sauté chicken until each side is golden brown, about 4 minutes on each side. Remove pieces and set aside.


Add onions, bell pepper, and sausage to the pot and sauté until vegetables are soft and sausage is browned. Return chicken to the pot, and add rice, water, salt, black pepper, cayenne pepper, thyme, and bay leaves. Bring to a boil, then place in oven uncovered.


After 10 minutes, remove the pot and carefully fold the rice over, working each section of the pot once. Cover the pot, and return to the oven. Repeat the folding procedure every 10 minutes. During folding, gently debone cooked chicken, remove skin and blend chicken into rice. Continue until the rice has thoroughly absorbed the liquid and the grains have “popped,” about 45 minutes. Top with fresh chopped green onions and serve.

Chicken and Sausage Jambalaya modified for RSFM

From Hungry for Louisiana, An Omnivore’s Journey (LSU Press, 2015) By Maggie Heyn Richardson

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