How To Make Chicken & Sausage Jambalaya - Best Recipe | Charleston Magazine

Ingredients

• 1/4 cup plus 2 Tbs. unsalted butter
• 2 lbs. Andouille or smoked sausage, diced
• 3 cups chopped onion
• 2 cups chopped celery
• 2 cups chopped green bell pepper
• 1 Tbs. minced garlic
• 4-lb. all-natural chicken, brined and roasted (see following recipe)
• 1 qt. chicken stock or store-bought broth
• 28-oz. can of tomatoes
• 8 sprigs of fresh thyme
• 2 bay leaves
• 1 Tbs. Worcestershire sauce
• 3 Tbs. hot sauce, plus more to taste
• 2 tsp. ground coriander
• 1 Tbs. salt
• 2 tsp. freshly ground black pepper
• 4 cups raw converted rice
• 1 bunch of green onions, chopped
• 1 cup kosher salt, plus more for seasoning
• 1 gal. water
• 4-lb. all-natural chicken, rinsed with cold water
• Freshly ground black pepper
• 2 Tbs. bacon fat or unsalted butter
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tsp. baking powder
• 2 tsp. sugar
• 2 eggs
• 4 Tbs. unsalted butter, melted
• 2 cups buttermilk