Grilled Chicken and Andouille Jambalaya
- 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!
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