Chicken and Sausage Jambalaya

chicken and sausage jambalaya Entree Creole
Chicken and Sausage Jambalaya
  • Prep 16 min
  • Total 40 min
  • Servings 4

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

Updated September 9, 2016


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


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  • 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.
  • 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 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.

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

No nutrition information available for this recipe
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