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Chicken & Sausage Jambalaya
Print Recipe
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Prep Time
25
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
25
minutes
mins
Course
Main Course
Servings
4
people
Calories
686
kcal
Ingredients
1x
2x
3x
Seasoning mix:
2
Bay Leaves
whole
1 1/2
tsp
Salt
3/4
tsp
Cayenne Pepper
1 1/2
tsp
Oregano Leaves
dried
1 1/4
tsp
White Pepper
1
tsp
Black Pepper
3/4
tsp
Thyme
dried
Other Ingredients:
2
tbsp
Unsalted Butter
unsalted
2/3
cup
Tasso or Cure 81 ham
chopped
1
cup
Andouille or Polish Sausage
chopped
1 1/2
cup
Onions
chopped
1
cup
Celery
chopped
3/4
cup
Green Bell Peppers
chopped
1
cup
Chicken
chopped into bite-size pieces
1 1/2
tsp
Garlic
minced
14
oz
Diced Tomatoes
14
oz
Tomato Sauce
2
cup
Chicken Stock
2
cup
Rice
uncooked
Instructions
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 4-quart saucepan, melt the butter over medium heat.
Add the chopped Tasso and chopped andouille and sauté until crisp, about 5-8 minutes, stirring frequently.
Add the onions, celery, and bell peppers; sauté until tender but still firm, about 5 minutes stirring occasionally and scraping pan bottom well.
Stir in the chopped chicken.
Raise heat to high and cook 1 minute, stirring constantly.
Reduce heat to medium.
Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed
Add the diced tomatoes and cook about 5 minutes, stirring frequently.
Add the tomato sauce; cook 7 minutes, stirring fairly often.
Stir in the chicken stock and bring to a boil.
Add the uncooked rice; stir well and remove from heat.
Transfer to an ungreased 8x8 inch baking pan.
Cover 8x8 inch baking pan with aluminum foil and bake at 350 until rice is tender, about 20-30 minutes.
Remove bay leaves and serve immediately.
Nutrition
Calories:
686
kcal
Carbohydrates:
96
g
Protein:
26
g
Fat:
21
g
Saturated Fat:
8
g
Cholesterol:
68
mg
Sodium:
2179
mg
Potassium:
1118
mg
Fiber:
6
g
Sugar:
12
g
Vitamin A:
1120
IU
Vitamin C:
45.4
mg
Calcium:
109
mg
Iron:
4.2
mg
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