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Chicken and Sausage Jambalaya

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By Betty Crocker Kitchens
Updated Sep 9, 2016
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Peppers and Creole spices make this N’awlins favorite pop—who would believe it was made in an oven bag? Recipe courtesy of Reynolds

Chicken and Sausage Jambalaya

  • Prep Time 16 min
  • Total 40 min
  • Servings 4
  • Ingredients 13
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Ingredients

  • 1 Reynolds® Oven Bag, Large Size
  • 1 tablespoon flour
  • 1 to 2 tablespoons Creole seasoning
  • 1 teaspoon dried thyme leaves
  • 4 boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/2 lb. fully cooked andouille sausage, sliced 1/4-inch
  • 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano
  • 1 cup long grain parboiled rice
  • 1 medium red bell pepper, chopped
  • 1 medium onion, chopped
  • 1 can (14.5 oz.) chicken broth
  • 4 green onions, chopped, if desired
  • Frank's™ RedHot™ Original cayenne pepper sauce, if desired

Instructions

  • Step 
    1
    Preheat oven to 400°F. Add flour, Creole seasoning and thyme to Reynolds® Oven Bag; shake to blend. Place bag in 13x9x2-inch pan.
  • Step 
    2
    Add chicken, sausage, tomatoes, rice, bell pepper, and onion to oven bag; turn several times to coat ingredients with seasonings. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
  • Step 
    3
    Microwave broth in a medium microwave-safe bowl or measuring cup for about 2 minutes on high power until broth is very hot. Carefully pour or ladle both over ingredients in oven bag. Carefully unfold bag opening.
  • Step 
    4
    Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • Step 
    5
    Bake 30 to 35 minutes, until chicken reads 170°F on meat thermometer and rice is done. Let stand 5 minutes. Carefully cut top of bag open; stir with rubber scraper or spoon. Garnish servings with chopped green onions and add hot sauce, if desired.

Nutrition

Nutrition Facts are not available for this recipe

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