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 txbut


  • 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*
Total Fat 25g 38%
Saturated Fat 8g 40%
Cholesterol 193mg 64%
Sodium 2002mg 83%
Potassium 1582mg 45%
Total Carbohydrates 97g 32%
Dietary Fiber 4g 16%
Sugars 6g
Protein 66g 132%
Vitamin A 59.1%
Vitamin C 143.7%
Calcium 8.8%
Iron 19.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

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

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