If you’ve ever savored the bold, spicy flavors of Yard House’s signature jambalaya, you know it’s a dish worth recreating at home.
This copycat yard house jambalaya recipe captures all the smoky, savory essence of the restaurant favorite, combining tender chicken thighs, robust andouille sausage, and perfectly seasoned rice in one magnificent pot.
The yard house spicy jambalaya recipe has become legendary among fans of Cajun cuisine, and now you can bring those authentic Bayou flavors straight to your kitchen.
Whether you’re craving the yard house jambalaya pasta experience or the classic rice version, this recipe delivers restaurant-quality results that’ll have your family asking for seconds.
What Does It Taste Like?
This jambalaya yard house style delivers an explosion of complex flavors in every bite. The smoky andouille sausage combines beautifully with tender, juicy chicken while the holy trinity of onions, celery, and bell peppers provides an aromatic foundation.
You’ll taste layers of garlic, a gentle warmth from cayenne and Creole seasoning, and a subtle smokiness from paprika. The rice absorbs all these incredible flavors, creating a harmonious blend that’s simultaneously comforting and exciting.
It’s bold without being overwhelming, spicy with adjustable heat, and perfectly balanced between savory and slightly sweet notes from the vegetables.
Yard House Jambalaya Recipe Ingredients
Main Proteins:
- 8 boneless, skinless chicken thighs
- 8 andouille sausages
Base & Vegetables:
- 4 cups white rice
- 8 cups reduced-sodium chicken broth
- 2 cups diced yellow onions
- 2 cups diced green bell peppers
- 2 cups diced celery
- ¼ cup freshly minced garlic
- 2 Tbsp. garlic paste
Seasonings & Flavor Enhancers:
- 4-6 Tbsp. tomato paste (adjust to taste)
- 2 Tbsp. garlic powder
- 2 Tbsp. onion powder
- 2 tsp. smoked paprika
- Creole seasoning (to taste)
- Pinch of cayenne pepper
- Hot sauce (to taste)
Garnish:
- Fresh parsley
- Sliced green onions
Kitchen Utensils
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Slotted spoon
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowl
Copycat Yard House Jambalaya Recipe
Step 1: Prepare and Cook the Chicken
Begin by removing any excess fat from the boneless, skinless chicken thighs. Cut the thighs into bite-sized chunks, approximately 1 inch in size. Using a large pot or Dutch oven, heat up the chicken broth until it reaches a simmering point. Gently add the chicken pieces to the simmering broth and allow them to cook for approximately 10 minutes. Using a slotted spoon, remove the chicken from the broth and transfer it to a separate bowl.
Step 2: Sauté the Vegetables
In the same pot, add the diced onions, green bell peppers, and celery. Cook for around 5 minutes until they begin to soften. Next, introduce the garlic paste, garlic powder, and tomato paste to the pot. Continue cooking for an additional 2 minutes while continuously stirring.
Step 3: Add Rice and Seasonings
Time to add the rice and sausage. Introduce the rice into the pot and mix it well with the vegetable mixture. Pour in 7 cups of chicken broth from earlier (reserving 1 cup for later). Add the andouille sausages, cayenne pepper, Creole seasoning, onion powder, hot sauce, minced garlic, and smoked paprika.
Step 4: Simmer and Finish
Bring the jambalaya to a boil then reduce the heat to low. Allow it to simmer for approximately 20 minutes until the rice is fully cooked and all of the liquid has been absorbed. If the jambalaya appears dry, add some of the reserved chicken broth as needed. Once cooked, incorporate the previously set aside chicken pieces and stir well.
Step 5: Garnish and Serve
It’s time to serve your homemade Yard House jambalaya! Before plating, garnish with fresh parsley and sliced green onions for an added burst of flavor and color. Serve hot.
7 Customization, Serving & Pairing Ideas
1. Seafood Twist
Transform your yard house jambalaya recipe into a seafood lover’s dream by adding shrimp, crawfish, or crab meat during the last 5 minutes of cooking. The delicate seafood flavors complement the spicy, smoky base beautifully.
2. Pasta Variation
Create an authentic yard house jambalaya pasta by substituting penne or rotini for the rice. Cook the pasta separately al dente, then toss it with the jambalaya sauce and proteins for a fusion twist that’s equally delicious.
3. Vegetarian Option
Make a meatless version by replacing chicken and sausage with plant-based alternatives or extra vegetables like mushrooms, zucchini, and okra. Add red beans for protein and authentic Louisiana flair.
4. Cornbread Pairing
Serve your copycat yard house jambalaya alongside warm, buttery cornbread to soak up the flavorful sauce. The slightly sweet cornbread balances the spicy heat perfectly.
5. Fresh Salad Contrast
Pair with a crisp green salad featuring cucumber, tomatoes, and a tangy vinaigrette. The cool, refreshing salad provides a wonderful contrast to the warm, spicy jambalaya.
6. Beer Pairing
Complement the bold flavors with a cold lager or amber ale. The crisp, slightly bitter notes of beer cut through the richness beautifully.
7. Southern Sides
Round out your meal with classic Southern sides like coleslaw, collard greens, or fried okra. These traditional accompaniments enhance the authentic Cajun experience and create a complete feast.
7 Expert Tips
1. Rice Selection Matters
Use long-grain white rice for the best texture in your jambalaya yard house style. It stays fluffy and separate, absorbing flavors without becoming mushy. Avoid instant or converted rice, which won’t provide the authentic texture.
2. Don’t Skip the Simmering Step
Poaching the chicken in broth first infuses both the meat and liquid with flavor. This crucial step ensures your broth is deeply savory, which translates to more flavorful rice throughout the dish.
3. Adjust Heat Gradually
When making yard house spicy jambalaya recipe, start with less cayenne and hot sauce than you think you need. You can always add more heat at the end, but you can’t take it away. Taste and adjust gradually.
4. Quality Sausage is Key
Invest in authentic andouille sausage for the most genuine flavor. If unavailable, substitute with another smoked sausage, but avoid mild varieties that won’t provide the characteristic smoky kick.
5. The Holy Trinity Ratio
Maintain equal proportions of onions, celery, and bell peppers. This classic Cajun “holy trinity” creates the foundational flavor profile that makes jambalaya distinctive and authentic.
6. Avoid Stirring Too Much
Once you add the rice and bring everything to a simmer, resist the urge to stir constantly. Excessive stirring releases starch and creates a gummy texture. Let the rice cook undisturbed for better results.
7. Rest Before Serving
Allow your finished jambalaya to rest for 5-10 minutes off the heat before serving. This resting period lets the flavors meld together and ensures any remaining liquid is fully absorbed, resulting in perfect texture and taste.
Storage and Reheating Guidance
Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of chicken broth to restore moisture, or microwave in 1-minute intervals, stirring between each.
Yard House Jambalaya Recipe
Ingredients
Method
- Begin by removing any excess fat from the boneless, skinless chicken thighs. Cut the thighs into bite-sized chunks, approximately 1 inch in size. Using a large pot or Dutch oven, heat up the chicken broth until it reaches a simmering point. Gently add the chicken pieces to the simmering broth and allow them to cook for approximately 10 minutes. Using a slotted spoon, remove the chicken from the broth and transfer it to a separate bowl.
- In the same pot, add the diced onions, green bell peppers, and celery. Cook for around 5 minutes until they begin to soften. Next, introduce the garlic paste, garlic powder, and tomato paste to the pot. Continue cooking for an additional 2 minutes while continuously stirring.
- Time to add the rice and sausage. Introduce the rice into the pot and mix it well with the vegetable mixture. Pour in 7 cups of chicken broth from earlier (reserving 1 cup for later). Add the andouille sausages, cayenne pepper, Creole seasoning, onion powder, hot sauce, minced garlic, and smoked paprika.
- Bring the jambalaya to a boil then reduce the heat to low. Allow it to simmer for approximately 20 minutes until the rice is fully cooked and all of the liquid has been absorbed. If the jambalaya appears dry, add some of the reserved chicken broth as needed. Once cooked, incorporate the previously set aside chicken pieces and stir well.
- It’s time to serve your homemade Yard House jambalaya! Before plating, garnish with fresh parsley and sliced green onions for an added burst of flavor and color. Serve hot.
Video
Notes
Common Queries Q&A Section
We’re here to help! Below, you’ll find answers to common questions people usually have about this recipe.
Q: Can I make this yard house jambalaya recipe in advance?
A: Absolutely! Jambalaya actually tastes better the next day as the flavors have more time to develop. Prepare the entire dish, let it cool completely, then refrigerate. When ready to serve, reheat gently with a little extra broth to prevent dryness. You can also prep the vegetables and cut the proteins a day ahead to streamline cooking time.
Q: What’s the difference between jambalaya and jambalaya pasta?
A: Traditional jambalaya uses rice as the base, while yard house jambalaya pasta substitutes pasta for rice. The sauce, proteins, and seasonings remain similar, but the pasta version has a more Italian-Cajun fusion feel. If making the pasta variation, cook your pasta separately and toss it with the jambalaya sauce to prevent overcooking.
Q: My jambalaya turned out too dry. What went wrong?
A: Dry jambalaya typically results from insufficient liquid or cooking at too high a temperature, causing liquid to evaporate too quickly. Always reserve some broth to add if needed during cooking. Additionally, ensure your pot has a tight-fitting lid during the simmering phase to trap moisture. If your jambalaya is already cooked and dry, stir in warm broth a quarter cup at a time until you reach the desired consistency.
Q: Can I use chicken breasts instead of thighs?
A: Yes, but chicken thighs are preferred because they remain moist and tender during the cooking process. Chicken breasts can become dry and tough in the extended cooking time required for jambalaya. If you must use breasts, cut them slightly larger and consider adding them back to the pot later in the cooking process to prevent overcooking.
Q: How spicy is this copycat yard house jambalaya?
A: The spice level is completely adjustable to your preference. As written, it has a moderate heat from the cayenne pepper, Creole seasoning, and andouille sausage. For a milder version, reduce or omit the cayenne and choose a mild hot sauce. For extra heat, increase the cayenne, add more hot sauce, or include diced jalapeños with the vegetables.
Q: What can I substitute for andouille sausage?
A: If andouille sausage isn’t available, kielbasa, Spanish chorizo, or any smoked sausage makes a good substitute. You’ll lose some of the authentic Cajun flavor, but the dish will still be delicious. Avoid using fresh, unsmoked sausages as they won’t provide the characteristic smoky depth that defines jambalaya.
Q: Can this recipe be made in a slow cooker or Instant Pot?
A: Yes, both appliances work well. For a slow cooker, sauté the vegetables first in a pan, then transfer everything to the slow cooker and cook on low for 3-4 hours. For an Instant Pot, use the sauté function for the vegetables, add remaining ingredients, and pressure cook on high for 8 minutes with natural release. Reduce the broth to 6 cups for the Instant Pot to account for less evaporation.
Q: Why do I need to cook the chicken separately first?
A: Poaching the chicken in broth serves multiple purposes. It creates a flavorful broth that enriches the entire dish, ensures the chicken cooks evenly, and prevents overcooking. By removing the chicken after 10 minutes and adding it back at the end, you guarantee tender, juicy meat rather than dry, overcooked pieces. This technique is essential for achieving the restaurant-quality texture of the yard house spicy jambalaya recipe.
This copycat yard house jambalaya brings the vibrant flavors of Louisiana’s Bayou straight to your home kitchen. With tender chicken, smoky sausage, and perfectly seasoned rice, this one-pot wonder delivers restaurant-quality results that’ll impress family and friends alike.
The beauty of this recipe lies in its versatility-adjust the spice level to your preference, experiment with different proteins, or transform it into the beloved jambalaya pasta variation. Now you can enjoy this Cajun classic whenever the craving strikes, without leaving home!
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Thanks for the recipe
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