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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If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn