Why This Recipe Works

Boiling the rice in lots of water cooks it in nearly half the time, transforming chicken jambalaya into a quick weeknight dinner.

Before You Begin

We like to serve the jambalaya sprinkled with fresh thyme leaves. Be sure to use fully cooked chicken sausage here.

Instructions

Combine Worcestershire, tomato paste, ketchup, and ½ teaspoon Louisiana seasoning in bowl; set aside. Bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and rinse.

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, andouille, bell pepper, scallion whites, and remaining 1½ teaspoons Louisiana seasoning and cook, stirring occasionally, until chicken is cooked through and beginning to brown, 8 to 10 minutes.

Add rice and Worcestershire mixture to skillet and cook, stirring frequently, until mixture is heated through and fully combined, about 5 minutes. Stir in scallion greens and serve.