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Chicken and Sausage Jambalaya

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1 Comments
  • Prep Time 16 min
  • Total Time 40 min
  • Servings 4
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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

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

Directions

  • 1 Preheat oven to 400ºF. Add flour, Creole seasoning and thyme to Reynolds® Oven Bag; shake to blend. Place bag in 13x9x2-inch pan.
  • 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.
  • 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.
  • 4 Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • 5 Bake 30 to 35 minutes, until chicken reads 170ºF 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.

Expert Tips

Reynolds® Oven Bag Tips: • To easily cut chicken thighs into cubes, open them and place flat on a cutting board to cut with knife OR use kitchen shears to cut into cubes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
383.4
% Daily Value
Total Fat
20.4g
32%
Saturated Fat
6.5g
33%
Cholesterol
97.7mg
33%
Sodium
1004.1mg
42%
Total Carbohydrate
24.1g
8%
Dietary Fiber
3.7g
15%
Sugars
3.6g
Protein
26.3g
% Daily Value*:
Vitamin C
103.20%
103%
Calcium
24.50%
24%
Iron
34.10%
34%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Trademarks referred to herein are the properties of their respective owners.

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