Metal Recipes: Chicken and Sausage Jambalaya


Hopping back into our casually occuring cooking series courtesy of a special reader recipe submission from GoatForest.

Chicken and Sausage Jambalaya

This is a traditional style Louisiana dish that is super easy to make as long as you have patience. It feeds several people as well. If you like it, thank Ben Nugent from A Novelist, as much of this recipe is based off an old Cajun chicken and gravy dish from his family.

You will need:

  • 1 white onion
  • 5 or 6 stalks of green onions
  • 3 stalks of celery
  • 3 cloves of garlic
  • 1 green bell pepper
  • 3 Roma tomatoes
  • 1 poblano pepper
  • 1 tablespoon of unsalted butter
  • 6 deboned chicken thighs (preferably fresh)
  • 1 pound of Andouille sausage (if you can’t find Andouille,  you can use another type, but I wouldn’t recommend hickory smoked as it will conflict with the other flavors.  If you use Hillshire Farm, I will hunt you down).
  • Some herbes de province
  • Some Tony Chachere’s creole seasoning or some season all/allspice.
  • Four cups of water
  • 1 cup of rice
  • A fuck ton of time (about an hour and a half)
    (For best results be sure to de-seed the peppers and tomatoes, it’s not necessary,  but I definitely prefer it.)


Okay, here we go.  First chop up all the vegetables  fairly finely.
Next, slice up the sausage, and dice the chicken.
Set the chicken aside in a bowl.
Combine the vegetables, sausage and butter into a pan (use an iron one, if you can.  It just works better).  Cook them on a medium high (6 on a numbered stove dial) heat until the vegetables have broken down into a very soft state.  Stir frequently.  They’ll look kinda like a paste.

While the sausage and veggies are cooking,  you’ll wanna  gently dust the chicken with the herbs de province and Tony’s.  Stir the chicken, then dust it again.

Once the vegetables have done as above, add in the chicken.   Cook them together until the chicken has no pink left.

Add in two cups of water into the dish and stir.
Change the heat to medium low (4 on a numbered stove dial).  Stir occasionally.  Cook until water is reduced to a little bit of gravy.

Make a cup of rice.  (Bring two cups of water to a boil. Then, add in a cup of rice. Reduce heat to low and cover. Cook until water is gone.)

Once the gravy is reduced in the pan as stated earlier, add in the cooked rice, and cook for an additional ten minutes, while stirring frequently.

Next, enjoy that bad boy!

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