Rotisserie Chicken Jambalaya

This hearty rotisserie chicken jambalaya transforms store-bought chicken into a soul-warming Creole feast with minimal effort. The combination of smoky andouille sausage, tender rotisserie chicken, and perfectly spiced rice creates a one-pot wonder that delivers authentic Louisiana flavor without hours of cooking.

I first made this jambalaya when my brother visited from New Orleans and he declared it almost as good as our grandmother's recipe. Now it's become my signature dish for casual dinner parties when I want to impress without spending all day in the kitchen.

Ingredients

• Rotisserie chicken: Provides tender protein and saves hours of cooking time
• Andouille sausage: Delivers authentic smoky Cajun flavor that forms the foundation
• Cajun spice blend: Brings the classic Louisiana seasoning profile without measuring multiple spices
• Yellow onions and bell peppers: Create the essential aromatic base known as the holy trinity in Cajun cooking
• Garlic: Adds depth and complexity to the overall flavor profile
• Canned tomatoes: Provide acidity and moisture that helps cook the rice perfectly
• White rice: Absorbs all the delicious flavors while providing the perfect texture
• Chicken stock: Infuses rich flavor throughout the entire dish
• Cherry tomatoes: Offer a fresh burst of brightness that balances the rich flavors

Step-by-Step Instructions

Sauté the Sausage:

Begin by heating olive oil in a large sauté pan over medium-high heat until it shimmers. Add the sliced andouille sausage and let it brown for about 60 seconds per side without disturbing it too much. This crucial step renders the fat and develops a deep flavor base for the entire dish. When properly browned, the sausage should have a caramelized exterior while remaining juicy inside. Remove and set aside on paper towels.

Cook the Vegetables:

Reduce heat to medium and add another tablespoon of olive oil to the pan, which should now contain flavorful sausage drippings. Add diced onions and bell peppers, stirring to coat them in the oil and drippings. Cook for a full 8-10 minutes, stirring occasionally. This slower cooking develops sweetness in the vegetables as they caramelize slightly. They should become soft and translucent but not browned.

Season the Vegetables:

Add minced garlic and all the seasonings to the softened vegetables. The heat will bloom the spices and release their essential oils, creating a fragrant base. Stir constantly for one minute to prevent the garlic from burning. You should smell the spices becoming intensely aromatic. This is where the flavor magic happens.

Combine Main Ingredients:

Return the sausage to the pan and add tomatoes, Worcestershire sauce, rice, broth, and chicken. Stir thoroughly to ensure the rice is evenly distributed and submerged in liquid. Make sure to scrape any browned bits from the bottom of the pan into the mixture as these contain concentrated flavor.

Simmer and Cook the Rice:

Bring everything to a gentle simmer before reducing heat to low and covering. The covered environment creates steam that cooks the rice evenly. Check and stir gently every 5 minutes to prevent sticking. The rice will gradually absorb the flavorful liquid and become tender. This process takes 25-30 minutes depending on your rice variety and heat level.

Final Preparation:

Remove from heat while still slightly moist as the rice will continue absorbing liquid. Let the jambalaya rest covered for 5 minutes to allow the flavors to meld and the rice to finish cooking in the residual heat. This resting period is essential for achieving the perfect texture.

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The andouille sausage is truly the heart of this dish. When I studied in Louisiana during college, I learned that traditional jambalaya relies on the sausage for its signature flavor. My roommate's grandmother would remind us that rushing the sausage browning was the biggest mistake beginners make with jambalaya.

Recipe FAQs

→ Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you'll need to adjust cooking time and liquid amounts. Brown rice typically requires 45-50 minutes to cook (versus 25-30 for white rice) and about 1/2 cup more chicken stock. The texture will be chewier, with a nuttier flavor profile.

→ What can I substitute for andouille sausage?

If andouille isn't available, chorizo, kielbasa, or smoked sausage make excellent substitutions. Each brings a different flavor profile—chorizo adds paprika notes, kielbasa offers a garlic-forward taste, and smoked sausage provides a milder alternative while maintaining the traditional texture.

→ How spicy is this jambalaya?

With Cajun seasoning, red pepper flakes, and optional cayenne, this jambalaya has a moderate kick. For milder flavor, reduce or omit the cayenne and red pepper flakes. To increase heat, add more cayenne or include diced jalapeños with the bell peppers.

→ Can I make this jambalaya ahead of time?

Absolutely! Jambalaya often tastes even better the next day as flavors continue to meld. Store refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to restore moisture, or microwave individual portions covered with a damp paper towel.

→ What's the best rotisserie chicken to use?

Any rotisserie chicken works well, but traditional or lightly seasoned varieties prevent competing with the jambalaya's spice profile. Both white and dark meat are excellent—dark meat stays moister during the cooking process, while white meat offers a leaner option. For convenience, many grocers sell pre-shredded rotisserie chicken.

→ How can I add seafood to this jambalaya?

To create a seafood variation, add 1/2 pound of peeled shrimp, crabmeat, or small pieces of firm white fish during the final 5-7 minutes of cooking. The residual heat will cook the seafood without making it tough or rubbery, while allowing it to absorb the dish's flavors.