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Chicken and Sausage Jambalaya
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Prep Time:
16 minutes
Total Time:
40 minutes
Oven bag Cajun-style peppers bursting with New Orleans flavors. 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
Instructions:
  • Preheat your oven to 400°F. Add flour, Creole seasoning, and thyme to a Reynolds® Oven Bag, then give it a good shake to mix everything together. Place the bag in a 13x9x2-inch pan.
  • Place the chicken, sausage, tomatoes, rice, bell pepper, and onion in the oven bag. Mix well to ensure all ingredients are coated with seasonings. Spread everything in an even layer inside the bag. Fold the opening of the bag down twice to keep it open and ready for the next step.
  • Heat broth in a microwave-safe bowl on high for 2 minutes until very hot. Pour or ladle hot broth over ingredients in oven bag and carefully unfold the bag opening.
  • Seal bag with nylon tie, then make six 1/2-inch slits on top. Place bag in pan, tucking in the ends.
  • Bake for 30 to 35 minutes until the chicken reaches 170°F and the rice is cooked. Allow to rest for 5 minutes. Gently open the top of the bag, stir with a rubber scraper or spoon. Sprinkle chopped green onions on top and add hot sauce, if preferred.

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