Jambalaya with Fried Chicken Recipe by Mr. Make It Happen

---

---

Introduction

Today, we’re creating a dish that marries two Southern classics into one mouthwatering meal: Jambalaya with Crispy Fried Chicken.

This recipe features a savory jambalaya brimming with andouille sausage, shrimp, and spices, topped with golden, crispy fried chicken. Ready to dive into a bowl of deliciousness? Let’s get cooking!

First things first, measure out all of your ingredients and knock out the prep work. Dice the veggies and prep your protein.

Next, we are going to brine our chicken in buttermilk and some hot sauce for 1-24 hours. If you are NOT using a pre-seasoned flour, you can season this brine mixture as well – otherwise, I would avoid it because it may be too salty when it’s finished.

Dice your veggies and green onion.

Dice andouille sausage into small bite-sized pieces.

We are going to begin the jambalaya by first cooking down the sausage and rendering the fat.

Once the sausage is browned nicely, remove it with a slotted spoon, leaving behind all the fat and flavor.

Next, cook your shrimp in the leftover sausage fat. Once the shrimp are fully cooked, remove using a slotted spoon.

Add the tomato paste, rosemary, thyme, chicken bouillon powder, Worcestershire sauce, and hot sauce. Stir well to combine and cook for 2 minutes.

Add Rice and Broth: Stir in the rice, making sure it’s well-coated with the spices and tomato paste. Add the chicken broth and bay leaves. Bring the mixture to a boil.

Simmer the Jambalaya: Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

Meanwhile, go ahead and make your sauce for the final plate. Combine all ingredients in a mixing bowl and taste for seasoning -adjust as needed.

Prepare the Fried Chicken:

1. Season and Flour: Season the chicken thighs with salt, pepper, and any additional spices you prefer. Coat them in the seasoned flour, making sure they are well-coated.
2. Heat Oil: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken thighs in batches until they are golden brown and cooked through, about 6-8 minutes per side. Remove and drain on paper towels. Set aside.

Optionally you can add a little corn starch to your seasoned flour. I like a 4:1 ration (flour: cornstarch)

Once the chicken hits 165-175 degrees internal, allow time to drain on a wire rack. Cut in half and serve atop your jambalaya.

Top the Jambalaya: Spoon the jambalaya into serving bowls. Top each serving with a piece of crispy fried chicken.

Garnish and Enjoy: Drizzle with the prepared sauce, and garnish with chopped parsley or microgreens for a fresh touch.

Tips for the Perfect Jambalaya with Fried Chicken

1. Customize Your Spice Level: Adjust the heat in both the jambalaya and the sauce to suit your taste. Adding more or fewer jalapeños and hot sauce can tailor the spice level.
2. Rest the Chicken: Allow the fried chicken to rest on paper towels after frying to stay crispy. This helps remove excess oil and keeps the coating crunchy.
3. Perfect Rice Texture: Ensure the rice is fully cooked but not mushy. If you find it’s too dry, add a little more broth and let it simmer.

This Jambalaya with Fried Chicken brings together the best of Southern comfort food into one unforgettable dish. With flavorful rice, savory sausage, succulent shrimp, and crispy chicken, every bite is packed with deliciousness. Enjoy the taste of the South with this hearty and satisfying recipe!

---

TO PRINT OR DOWNLOAD THIS RECIPE, GO TO THE NEXT PAGE.