chicken and italian sausage jambalaya

★★★★★ 1 Review
ssullivan22 avatar
By Shelly Sullivan
from Frisco, TX

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

★★★★★ 1 Review
serves 4
prep time 15 Min
cook time 20 Min

Ingredients For chicken and italian sausage jambalaya

  • 2 Tbsp
    oil
  • 1 pkg
    italian sausage ( hot or mild) cut into bite size pieces
  • 2
    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 lg
    red bell pepper chopped
  • 1 lg
    onion diced
  • 4-5
    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
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How To Make chicken and italian sausage jambalaya

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    I serve with salad and crescent rolls.

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