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
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
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Step1Preheat oven to 400°F. Add flour, Creole seasoning and thyme to Reynolds® Oven Bag; shake to blend. Place bag in 13x9x2-inch pan.
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Step2Add 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.
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Step3Microwave 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.
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Step4Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
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Step5Bake 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
Recipe Tips
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