Chicken and Sausage Jambalaya

Peppers and Creole spices make this N’awlins favorite pop—who would believe it was made in an oven bag? Recipe courtesy of Reynolds

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

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
Hot sauce, if desired

  • 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.