Chicken and Italian Sausage Jambalaya

Shelly Sullivan


My children tend to be picky eaters but both really love this dish. It's easy to make and very flavorful

pinch tips: How to Mince Garlic





15 Min


20 Min


2 Tbsp
1 pkg
italian sausage ( hot or mild) cut into bite size pieces
chicken breasts cut into bite size pieces also (i often use left over baked chicken or rotisserie chicken if i have it on hand)
1 large
red bell pepper chopped
1 large
onion diced
celery stalks chopped
2 Tbsp
garlic minced
1/4 c
white wine
1 1/2 c
long grain white rice
3 c
chicken broth
tony chaceres seasoning to taste
salt and pepper to taste

Directions Step-By-Step

Heat the oil on medium in a large skillet. Cook chicken through, about 5 minutes and remove from pan. Add more oil if needed and add sausage and cook through. Remove from pan.
If needed, add a bit more oil and add diced onion, pepper and celery to pan and sauté for about 5 minutes or until the veggies begin to soften. Add garlic and sauté for about 2 minutes. At this point, I deglaze the pan with the white wine. If you chose not to use the wine pour a bit of the chicken stock in and get all the bits of sausage and browned goodness off the bottom of the pan.
Return the meats to the skillet and stir. Add the rice, chicken broth and Tony’s. Also add salt and pepper. Amount of salt will depend on the amount of Tony’s and the amount of salt in the broth. Bring to a boil. Cover and reduce to simmer and cook for 18-20 minutes. Stir to mix all ingredients well.
I serve with salad and crescent rolls.

About this Recipe

Course/Dish: Chicken