Pat chicken breasts dry, season both sides with 1 tsp salt and 1 tsp black pepper. Lightly coat with 1 tbs olive oil. Heat a grill pan or outdoor grill to medium-high (about 400°F/200°C). Grill chicken 5–6 minutes per side or until internal temperature reaches 165°F (74°C). Transfer to a cutting board, rest 5 minutes, then slice into 1/2-inch strips.

Sear andouille and tasso

Slice andouille sausage into 1/2-inch rounds. Warm 1 tbs olive oil in a large heavy skillet over medium-high heat. Add andouille slices and sear 2–3 minutes per side until browned. Remove to a plate. Add diced tasso ham to the skillet and cook 1–2 minutes until edges begin to caramelize. Remove with the andouille and reserve.

Trinity & Vegetables

Roast or sauté the trinity: Preheat oven to 425°F (220°C) if roasting. Toss diced onion, bell pepper, celery, and halved cherry tomatoes with 1 tbs butter, a pinch of salt and pepper on a sheet pan. Roast 12–15 minutes until slightly caramelized. OR, in the same skillet used for sausage, reduce heat to medium, add roasted pan drippings or 1 tbs oil, add onion, pepper, celery and sauté 6–8 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.

Jambalaya Sauce & Seasoning

Build the sauce: To the skillet with softened trinity, stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, chicken stock, Worcestershire sauce, hot sauce, smoked paprika, thyme, oregano, cayenne, bay leaf, 1 tsp salt and 1 tsp black pepper. Stir to combine and bring to a gentle simmer.

Simmer and adjust seasoning: Return seared andouille and tasso to the sauce. Simmer uncovered 10–12 minutes to reduce and concentrate flavors, stirring occasionally. Taste and adjust salt, pepper and hot sauce as desired. Remove bay leaf before proceeding.

Pasta & Finish

Cook rotini: While sauce simmers, bring a large pot of salted water to a boil. Add rotini and cook until just al dente according to package directions (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta.

Combine pasta and sauce: Add drained rotini to the skillet with jambalaya sauce and toss to coat. If sauce is too thick, add reserved pasta water, 1–2 tbs at a time, until desired consistency is reached. Add sliced grilled chicken and toss gently to warm through.

Garnish and serve: Transfer pasta jambalaya to serving plates or a family-style bowl. Sprinkle chopped parsley and sliced green onions over top. Serve with lemon wedges on the side for brightening, if desired.