Grilled Chicken Sausage Jambalaya Texas Butter Recipe
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5 from 1 vote

Grilled Chicken and Andouille Jambalaya

Super good Jambalaya packed with trinity mainly onion its flavor is incredible. I sliced the andouille long ways into 4 strips then cut crossways matter fact, did the same to the celery. Cut them how you want; I’m not going to be there. I grilled the chicken tenders which gave a nice grilled flavor, but it’s not necessary I’ve done this pan frying the chicken, and it’s still a top 5.
Course Main Course
Style Cajun
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 907kcal
Author Shawn


  • 2 lb chicken tenderloins
  • ½ pound andouille sausage or sausage (A German sausage would be okay nothing sweet like brats.)
  • 2 cup white onions (='s 2 chopped into about ¼”)
  • 2 cop celery (='s 5 stalks cubed)
  • 2 cup bell peppers (='s 2 cubed)
  • 29 oz chicken broth (='s 2 cans)
  • 1 tbs Cottonmouth
  • 14.5 oz rice
  • 1 tsp salt (to taste)
  • 1 tsp pepper
  • 1 tbs butter


  • Get your grill going or pan at medium high.
  • Get the bird ready. I’ve written here somewhere before but I like my chicken tenders rubber band free. Which means I cut long ways along each side of the white tendon. About 2” up then cut out. Then I pull the translucent membrane off.
  • Wash off chicken, dry, and throw in a bowl with Cottonmouth. Mix it up.
  • Throw chicken and sausage on grill or put some olive oil in pan and drop chicken with cut sausage.
  • Cook for about 3 minute each side or until both sides are golden brown. Remove to a bowl.
  • If grilling get a pan going to medium heat otherwise reduce chicken pan heat to medium heat.
  • Pour in a couple tablespoons of olive oil and dump in onions, celery, bell peppers.
  • Dash of salt and pepper and continue stirring until veggies turn translucent.
  • Turn oven onto 350 degrees.
  • Rub a light coat of butter all over inside of Pyrex.
  • Drop chicken and sausage in Pyrex and spread evenly.
  • Sprinkle the rice over chicken evenly then put the veggies over that.
  • Pour the chicken broth in and cover Pyrex with aluminum foil.
  • Place in oven at 350 for 45 minutes.
  • Check for done and pull. If rice looks like a deveined shrimp it’s ready.
  • I usually put Smoked on this but any simple hot sauce will do. Really it doesn't need any sauce. You’ll see 😉 Enjoy!

© Texas Butter®

➕ Nutrition
Nutrition Facts
Grilled Chicken and Andouille Jambalaya
Amount Per Serving (355 g)
Calories 907 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g50%
Cholesterol 193mg64%
Sodium 2002mg87%
Potassium 1582mg45%
Carbohydrates 97g32%
Fiber 4g17%
Sugar 6g7%
Protein 66g132%
Vitamin A 2955IU59%
Vitamin C 118.6mg144%
Calcium 88mg9%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
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