Southern Boy’ Hot Links and Chicken Jambalaya

Southern Boy’ Hot Links And Chicken Jambalaya Recipe

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Robert Priddy


Get' ya Game Day eat on!!


☆☆☆☆☆ 0 votes

10 Min
40 Min


  • 1 pkg
    mountain view hot links -- cut diagonally in ½ inch slices
  • 2
    boneless skinless chicken breasts -- cut in ½ inch cubes
  • 1 c
    long grain rice
  • 2 Tbsp
    olive oil
  • 2
    celery stalks -- sliced
  • 1 medium
    purple onion -- chopped
  • 1 medium
    red bell pepper -- chopped
  • 3 c
    chicken broth
  • 1 can(s)
    diced tomatoes – undrained
  • 1 can(s)
    tomatoes w/ green chilies – undrained
  • 1 Tbsp
    minced garlic
  • ·
    • slap ya mama cajun seasoning

How to Make Southern Boy’ Hot Links and Chicken Jambalaya


  1. Lightly season chicken thighs with Cajun Seasoning. Place chicken and hot links on the grill. Cover and cook the chicken and hot links. Turn chicken and hot links occasionally, until the chicken registers 165°F. Cook the hot links until browned all over, about 10 minutes.
  2. Transfer chicken and hot links to a cutting board once they are done. When cool enough to handle, cut chicken into ½ inch chunks and slice the hot links into ½ inch diagonal slices.
  3. Place large Stockpot or Dutch Oven on the grill or over medium heat on a stovetop burner.
  4. Add in olive oil and heat. Add onions, garlic, bell pepper, and celery. Cook until vegetables have softened, 7 to 10 minutes, stir occasionally.
  5. Add the rice and stir thoroughly. Coat the rice with the vegetable mixture. Stir in the chicken & hot links, tomatoes, and chicken broth. Bring to a boil, then simmer, covered, until rice is fully cooked, 20-30 minutes.

Printable Recipe Card

About Southern Boy’ Hot Links and Chicken Jambalaya

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Southern

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