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Chicken and Sausage Jambalaya

  • Cook Time: 40 minutes
  • Course: Main Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1 tablespoon flour
  • 1 to 2 tablespoons Creole seasoning
  • 1 teaspoon dried thyme leaves
  • 4 boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/2 lb. fully cooked andouille sausage, sliced -inch
  • 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano
  • 1 cup long grain parboiled rice
  • 1 medium red bell pepper, chopped
  • 1 medium onion, chopped
  • 1 can (14.5 oz.) chicken broth
  • 4 green onions, chopped, if desired
  • Hot sauce, if desired


Step 1

PREHEAT oven to 400F. Add flour, Creole seasoning and thyme to Reynolds® Oven Bag; shake to blend. Place bag in 13x9x2-inch pan.

Step 2

ADD chicken, sausage, tomatoes, rice, bell pepper, and onion to oven bag; turn several times to coat ingredients with seasonings. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.

Step 3

MICROWAVE broth in a medium microwave-safe bowl or measuring cup for about 2 minutes on high power until broth is very hot. Carefully pour or ladle both over ingredients in oven bag. Carefully unfold bag opening.

Step 4

CLOSE bag with nylon tie. Cut six -inch slits in top. Tuck ends of bag in pan.

Step 5

BAKE 30 to 35 minutes, until chicken reads 170F on meat thermometer and rice is done. Let stand 5 minutes. Carefully cut top of bag open; stir with rubber scraper or spoon. Garnish servings with chopped green onions and add hot sauce, if desired.

Step 6

REYNOLDS OVEN BAGS TIPS: To easily cut chicken thighs into cubes, open them and place flat on a cutting board to cut with knife

Step 7

OR use kitchen shears to cut into cubes.

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