Ultimate Chicken and Sausage Jambalaya Recipe

 


Yield: 24 servings


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
bacon, diced In a heavy pot, fry bacon until crisp. Set side. Using the left over bacon grease, fry the smoked sausage until brown. Set aside. Sauté chicken until fully brown. Set aside. Sauté vegetables until caramelized. Add cooked meat and veggies to a full hotel pan. Add rice mix with seasoning and hot water, stir well to thoroughly combine. Cover with foil and place in 400F oven for 35 minutes until most of water has been absorbed. Garnish with chopped green onions and serve.

smoked sausage, sliced
chicken thighs, boneless, skinless, cut into large chunks
onions, chopped
green bell peppers chopped
red bell pepper, chopped
celery, chopped
hot water
Jambalaya Mix - Reduced Sodium
green onions, chopped
Ingredients Quantities Instructions
bacon, diced 1 lb In a heavy pot, fry bacon until crisp. Set side. Using the left over bacon grease, fry the smoked sausage until brown. Set aside. Sauté chicken until fully brown. Set aside. Sauté vegetables until caramelized. Add cooked meat and veggies to a full hotel pan. Add rice mix with seasoning and hot water, stir well to thoroughly combine. Cover with foil and place in 400F oven for 35 minutes until most of water has been absorbed. Garnish with chopped green onions and serve.

smoked sausage, sliced 1 lb
chicken thighs, boneless, skinless, cut into large chunks 1 lb
onions, chopped 2 cups
green bell peppers chopped 1/2 cup
red bell pepper, chopped 1/2 cup
celery, chopped 1 cup
hot water 11 1/2 cups
Jambalaya Mix - Reduced Sodium 1 package
green onions, chopped 1/2 cup
Ingredients Quantities Instructions
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