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.
- Preparing Time: 25 minutes
- Total Time: 25 minutes
- Served Person: 5
winter
fall
saute
jambalaya
chicken
sausage
new orleans
main dish
rice
american
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon garlic powder
- 2 cups water
- 8 ounces tomato sauce
- 1 teaspoon ground red pepper
- 1 teaspoon dried thyme
- 2 teaspoon black pepper
- -- rice mix ingredients --
- 4 cup uncooked long-grain rice
- 1/4 cup dried onion flakes
- 1/4 cup crushed red pepper flakes
- 1/4 cup dried parsley flakes
- 3 tablespoon beef bouillon granules
- -- cooking ingredients --
- rice mix above
- 1 pound smoked sausages cooked & sliced
- 1 large chicken breast cooked and chopped
- Carbohydrate 153.956058 g
- Cholesterol 84.544 mg
- Fat 29.260951 g
- Fiber 5.19605993728638 g
- Protein 37.088787 g
- Saturated Fat 9.469553 g
- Serving Size 1 1 cup (412g)
- Sodium 2120.3119 mg
- Sugar 148.759998062714 g
- Trans Fat 4.2313496 g
- Calories 1044 calories
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.
