Easy Sausage & Chicken Jambalaya
This is a quick and easy version of New Orleans famous Jambalaya. This recipe actually makes enough to give out for 4 families. I usually like to make up the rice mix, place in pretty jars, and then give out with instructions for cooking. Each jar will make enough for 6 servings.
"Glad you liked it. We have been enjoying this recipe for years. You may also want to look at a 2nd Creole Jambalaya version that I made and posted yesterday (recipe ID# 179302). A little different than this recipe, but we really liked that one as well."- CookingPassion
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|-- Rice Mix ingredients --|
|4 cupUncooked long-grain rice|
|1/4 cupDried onion flakes|
|1/4 cupCrushed red pepper flakes|
|1/4 cupDried parsley flakes|
|3 tablespoonBeef bouillon granules|
|2 teaspoonBlack pepper|
|1 teaspoonGarlic powder|
|1 teaspoonDried thyme|
|1 teaspoonGround red pepper|
|-- Cooking Ingredients --|
|Rice mix above|
|8 ouncesTomato sauce|
|1 poundSmoked sausages; cooked & sliced|
|1 largechicken breast cooked; and chopped|
Easy Sausage & Chicken Jambalaya Preparation
Combine all rice mix ingredients into a large mixing bowl. Divide mixture evenly among 4 pint sized jars or 4 heavy duty plastic bags and label. Store in a cool dry place.
When ready to make jambalaya:
If chicken and/or sausage is not cooked yet, start cooking in saucepans while rice is cooking.
To make rice: Take one of your jars (or bags) of rice mix and mix it with 2 cups of water and 8 oz of tomato sauce in a large dutch ovenpot. Bring to a boil, then cover and reduce heat. Cook for 20 minutes.
When jambalaya rice is done, add cooked smoked sausage and chicken to the pan and heat on low until heated through.
If you don't want to give it as a gift, you can easily just make up the mix for 1 jar (1/4 of the amounts)
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