Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

  • Cook Time: 40 minutes
  • Course: Main Dish

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Ingredients

  • 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 -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

Directions

Step 1

PREHEAT oven to 400F. 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 -inch slits in top. Tuck ends of bag in pan.

Step 5

BAKE 30 to 35 minutes, until chicken reads 170F 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.

Step 6

REYNOLDS OVEN BAGS TIPS: To easily cut chicken thighs into cubes, open them and place flat on a cutting board to cut with knife

Step 7

OR use kitchen shears to cut into cubes.

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