Chicken & Sausage Jambalaya

Jambalaya is a beloved classic of Louisiana Creole cuisine, renowned for its rich blend of flavors and hearty ingredients. This recipe for Chicken and Sausage Jambalaya offers a delicious twist on tradition, bringing the vibrant taste of New Orleans to your kitchen with a time-saving secret: a jar of Bayou Brothers Creole Sauce. By incorporating this flavorful sauce, you'll enjoy the authentic taste of Creole cooking without the lengthy preparation time, and definitely without any guesswork! Perfect for busy weeknights or a cozy weekend meal, this easy-to-make jambalaya is sure to become a family favorite- because who doesn't want a big bowl of Jambalaya on a Tuesday? Let's get cooking!

• Olive oil
• 1 lb. Andouille sausage, sliced 1/2 inch thick
• 1 lb. boneless skinless chicken thighs, cut into bite-size pieces
• 1 jar Bayou Brothers Creole Sauce
• 1 cup white rice 
• 1/4 cup chicken broth
• Optional garnish: 1 bunch of green onions, sliced, and/or parsley

• Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
• Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
• Add the sliced sausage to the pot and cook until browned, about 5 minutes. Remove the sausage and set aside with the chicken.

Combine Ingredients:

• Add the rice to the pot and stir to coat it with oil.
• Pour in the Bayou Brothers Creole Sauce and the chicken broth.
• Stir well to combine all ingredients.

Cook the Jambalaya:

• Bring the mixture to a boil, then reduce the heat to low.
• Return the browned chicken and sausage to the pot.
• Cover the pot and simmer for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Finish and Serve:

• Once the rice is cooked, taste and adjust the seasoning with salt and pepper if needed.
• Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.

Garnish and Enjoy:

• Garnish the jambalaya with sliced green onions and chopped fresh parsley before serving.