A popular low-country chicken and rice dish prepared with Swanson® Chicken Broth and smoky, spicy andouille sausage.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.

  • Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.

  • Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add Swanson® Chicken Broth and browned sausage pieces.

  • Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.

  • Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

Cook's Notes:

You can substitute any cooked chicken or turkey for the whole chicken. You'll need about 3 cups.

You can substitute yellow rice for the white rice but don't use quick-cooking or instant.

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Nutrition Facts

929 calories; 68.4 g total fat; 189 mg cholesterol; 1300 mg sodium. 40.8 g carbohydrates; 34.6 g protein; Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
Even with the andouille this dish is really bland. It needs onions sweet peppers some cajun or creole seasoning etc. Read More