Smoky Louisiana-Style Grilled Chicken & Sausage Jambalaya

This grilled jambalaya marries the smoky char of chicken thighs, andouille and mild smoked sausage with the classic "holy trinity" of onion, bell pepper and celery. A Creole seasoning crust on the proteins and fire-kissed tomatoes deepen the flavor before cooking the rice in savory chicken broth and diced tomatoes. Originating in coastal Louisiana, jambalaya celebrates resourcefulness and bold seasoning. Grilling the meats and tomatoes adds a layer of complexity that contrasts with the tender, tomato-infused rice. Finished with bright green onions, this one-pot feast brings Cajun flair to backyard barbecues and cozy weeknight dinners alike.

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Ingredients (Makes 6 servings)

Ingredients

2 lb (907 g) chicken thighs
1 tbsp (15 ml) Creole seasoning
¾ lb (340 g) mild smoked pork sausage (Kielbasa or linguiça)
¾ lb (340 g) andouille sausage
2 roma tomatoes, halved
2 tbsp (30 ml) olive oil
1 medium yellow onion, finely diced (about 1 cup; 150 g)
½ green bell pepper, finely diced (about ½ cup; 75 g)
1 stalk celery, finely diced (about ½ cup; 75 g)
½ lb (227 g) tasso ham, diced
3 cloves garlic, minced (about 15 g)
2 tsp (10 g) kosher salt, plus more to taste
1 tsp (2 g) white pepper
1 tsp (2 g) black pepper, plus more to taste
1 tsp (5 ml) Louisiana-style hot sauce
¾ cup (150 g) long-grain white rice
3 cups (720 ml) low-sodium chicken broth
1 large bay leaf

For Serving/Garnishing

½ cup (30 g) sliced green onions

Nutrition Information (per 100g)

Calories: 137.0
Fat: 6.5
Protein: 9.0
Carbohydrates: 12.0
Fiber: 1.5

Directions

Prep & Grill Proteins

1. Light one full chimney of charcoal. When coals are covered with gray ash, spread evenly and let grill preheat, covered, for 5 minutes. Oil the grate.
2. Season chicken thighs with Creole seasoning. Place chicken, sausages, and tomato halves cut-side down on the hot grate. Grill chicken 20 minutes (165°F/74°C internal), sausages 10 minutes, and tomatoes 5 minutes or until charred.

Shred & Slice Proteins

3. Transfer to a board to rest 5 minutes. Pull chicken into chunks, slice sausages into 1.25 cm (½″) pieces, and finely chop grilled tomatoes.

Sauté Vegetable Base

4. Place a large Dutch oven or stockpot on the grill or stovetop over medium heat. Add olive oil and heat until shimmering. Sauté onion, bell pepper and celery 7–10 minutes until softened.

Build the Jambalaya

5. Stir in tasso ham, garlic, salt, white and black pepper, and hot sauce; cook 2 minutes. Add rice, coating each grain, then pour in broth, bay leaf and chopped tomatoes. Bring to a boil.

Simmer Rice

6. Reduce heat to low, cover and simmer 20–30 minutes until rice is tender and liquid is absorbed.

Finish & Serve

7. Stir in pulled chicken, sausage pieces and green onions. Heat through 3–5 minutes. Discard bay leaf, adjust seasoning, and serve.

Cookix's Secrets

Grain Options

Use brown rice or quinoa for a nutty flavor and extra fiber.

Grilling

Oil and preheat the grill grate thoroughly to prevent sticking and ensure even searing.

Protein Twists

Swap chicken thighs for boneless pork shoulder or shrimp for a surf-and-turf twist.

Resting Meats

Let chicken rest briefly after grilling to lock in juices before shredding.

Rice Simmer

Avoid lifting the lid during simmering to retain steam and cook rice evenly.

Seasoning

Taste before serving and add extra hot sauce or salt in small increments to suit your palate.

Smoky Enhancement

Finish with a few drops of liquid smoke or a sprinkle of smoked salt for campfire aromas.

Spice Level

Boost heat with smoked paprika, cayenne or additional hot sauce for a spicier jambalaya.

Vegetarian Variation

Omit meats and add smoked tofu, mushrooms and vegetable broth to keep depth of flavor.

Ask Cookix, your sous-chef