Chicken, Andouille and Sweet Pepper Jambalaya | PCC Natural Markets

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Chicken, Andouille and Sweet Pepper Jambalaya

Serves: 4 to 6

Your rating: None (15 votes)
Your rating: None (15 votes)

It is said the roots of jambalaya spring from a combination of cultures, as do so many dishes from this region. The theory is the word is formed from the French "jambon," which means ham, "ya," which is African for rice, and the commonly used term "a la" from the Acadian language.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 400° F.

In a heavy, ovenproof pot, heat oil over medium-high heat and add onions and garlic. Cook for 2 minutes. Stir in celery, peppers, chiles and Creole Seasoning. Stir and cook for 2 to 3 minutes more or until vegetables begin to brown.

Add chicken and sausage and cook until chicken lightly browns. (It doesn't have to be done all the way through — that will happen in the oven.)

Add rice and stir to heat through. Pour in chicken broth, tomatoes, juice and hot sauce. Bring mixture to a boil, taste the stock for seasoning and adjust if necessary. Cover the pot and place in the oven for 30 minutes or until rice is tender.

Serve drizzled with Creole Sauce if desired.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 19, 2011.

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Vegetarian version

This recipe sounded great and I LOVE jambalaya so I made a few substitutions in order to make a vegetarian version. Skip the chicken and sausage and instead just add Field Roast's Vegan Apple and Sage sausage (3-4 links). Rather than cooking during step one, add the sausage just before removing from oven. Vegetable broth purchased in bulk substituted nicely for the chicken broth.

Stove-Top Salmon Version

I made this for a dinner party and was unable to use the oven, so I made a version of this recipe entirely on the stove top. I doubled the recipe and wasn't watching the clock, so I don't know about the timing, but everything turned out great! My version involved skipping chicken and sausage and instead tossing a bunch of creole seasoned salmon chunks on top with some red wine o so that the salmon gets poached above the rest of the ingredients. This turned out really great and I would definitely recommend. The key is waiting to add the salmon until about 15 minutes before the rice would be tender. I got about 15 thumbs up for this one.


The 15 thumbs were fifteen people giving the thumb up- Not 7 and a half people giving two thumbs up.

NOLA Native Seal of Approval

I am very particular about my Cajun/Creole foods, being a native of Louisiana. This jambalaya is really one of the best I have had!


I have made a couple of other jambalaya recipes and I liked those, but my husband was not crazy about them, nor my kids. I made this one and everyone loved it- I cut the cayenne so the kids would eat it, but only by half- and they still ate it!! THis version is MUCH hardier than the ones I have made in the past, and it will be my standard going forward. It was really, really good!!!

Made me a hero

We have a family dinner for our kids and their families every Wednesday evening at our house. I saw you prepare this recipe on Cisco's show and thought it looked good. My wife decided I should make it and try it out on our hungry masses.
About once every 6 weeks my family demands that I make your "Chicken, Andouille and Sweet Pepper Jambalaya". My teenage nephews even volunteer to prepare the makings if I will cook it.
When the spices hit the oil everyone gathers around the stove with anticipation. I am guaranteed at least 12 sets of legs under our dinning room table when I prepare this dish.
I now have to triple the recipe to satisfy my hungry crew.

Great recipe thank you.

This recipe is very forgiving. If I goof a little it just gives it character.

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