Smoked Chicken Jambalaya brings two Louisiana cooking favorites together in one especially flavorful meal: smoky, seasoned chicken and a hearty pot of rice studded with andouille sausage. Adapted from a recipe from Tony Chachure’s,  this version cooks both components at the same time on a pellet smoker. The chicken sits above the jambalaya, allowing its seasoned drippings to fall into the cast-iron skillet as everything cooks.

The technique is simple, but it builds flavor in several layers. A whole chicken first spends 30 minutes in Tony Chachere’s 30-Minute Chicken Marinade, which combines Creole seasoning with herbs and other savory ingredients. Spatchcocking the bird before marinating helps it lie flat on the smoker grate, encouraging more even cooking and exposing more of the skin to the heat.

Ingredients:

• 1 whole chicken
• 2 andouille sausages, sliced
• Tony Chachere’s 30-Minute Chicken Marinade
• Tony Chachere’s Jambalaya Rice Dinner Mix
• Tony Chachere’s Original Creole Seasoning
• Water or chicken broth, according to the jambalaya mix package directions
• Fresh parsley, chopped, for garnish

Directions:

1. Place the whole chicken breast-side down on a sturdy cutting board. Using kitchen shears or a sharp knife, remove the backbone to spatchcock the chicken. Open the bird and press it flat.
2. Transfer the chicken to a large bowl or other suitable container. Pour Tony Chachere’s 30-Minute Chicken Marinade over the chicken, making sure the surface is well coated. Refrigerate for 30 minutes.
3. While the chicken marinates, add Tony Chachere’s Jambalaya Rice Dinner Mix to a cast-iron skillet. Stir in the sliced andouille sausage along with the amount of water or chicken broth directed on the package. Spread the mixture evenly across the skillet so the rice cooks in an even layer.
4. Preheat a pellet smoker to 350°F. Remove the chicken from the marinade, allowing the excess marinade to drip away, and discard the used marinade. Season the top of the chicken with Tony Chachere’s Original Creole Seasoning.
5. Place the spatchcocked chicken directly on the upper smoker rack. Position the cast-iron skillet of jambalaya on the rack beneath it so that the drippings from the chicken fall into the rice as it cooks.
6. About halfway through the smoking time, carefully stir the jambalaya, scraping around the edges of the skillet and redistributing the sausage and rice. Return the skillet to its position beneath the chicken and continue cooking.
7. Continue smoking until the chicken reaches an internal temperature of 165°F. The USDA recommends measuring whole poultry with a food thermometer, checking the thickest portion of the breast as well as the innermost thigh and wing.

For serving, this smoked chicken jambalaya pairs well with simple sides that balance its rich, smoky flavor. A crisp green salad with a tangy vinaigrette adds freshness, while Southern-style green beans, roasted vegetables, or sautéed greens bring color and contrast to the plate. A warm piece of cornbread is another natural addition, especially for soaking up any flavorful juices left around the rice.

For a more Louisiana-inspired spread, serve the jambalaya with maque choux, braised okra, or a cool tomato and cucumber salad. Because the jambalaya already includes seasoned rice, smoky sausage, and chicken, the best accompaniments tend to be straightforward rather than heavy. A few fresh, vegetable-forward sides and a sprinkle of parsley are all that is needed to round out this smoky Creole meal. This Smoked Chicken Jambalaya turns a classic Louisiana favorite into a smoky, satisfying meal, combining tender seasoned chicken, savory andouille, and richly flavored rice in every hearty serving.

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