Easy Chicken and Andouille Jambalaya

Easy Chicken and Andouille Jambalaya

This Easy Chicken and Andouille Jambalaya is a great make-ahead dish. Assemble the night before, and refrigerate overnight. Bake and serve the next day.

Easy Chicken and Andouille jambalaya
Serves 10
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  1. 1 tablespoon vegetable oil
  2. 1½ cups sliced andouille sausage
  3. 1 cup chopped yellow onion
  4. 1 cup chopped celery
  5. 1 red bell pepper, seeded and diced
  6. 3 cups cooked long-grain rice
  7. 2 cups shredded cooked chicken
  8. 2 cups sliced fresh okra
  9. 1 cup low-sodium chicken broth
  10. 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
  11. 1½ tablespoons Worcestershire sauce
  12. 1 tablespoon hot sauce
  13. 2 teaspoons Creole seasoning
  14. 1½ teaspoons garlic powder
  15. Garnish: chopped fresh parsley, chopped green onion
  1. Preheat oven to 350°.
  2. In a small Dutch oven, heat oil 
over medium-high heat. Add sausage; cook, stirring occasionally, until sausage is browned. Remove sausage using a slotted spoon, 
and let drain on paper towels. 
Add onion, celery, and bell pepper; cook, stirring frequently, until vegetables are tender, about 
8 minutes. Remove from heat; add cooked rice, chicken, okra, broth, tomatoes, Worcestershire, hot sauce, Creole seasoning, garlic powder, 
and reserved sausage, stirring 
to combine.
  3. Cover, and bake until heated through, about 30 minutes. Garnish with parsley and green onion, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/

 Find more great recipes like this one in Taste of the South’s March/April 2017 issue!


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