#txbut084
 

Grilled Chicken Sausage Jambalaya Texas Butter Recipe
Print Pin
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

Ingredients

  • 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

Instructions

  • 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.
➕ Last 12 Recipes

Quesadilla comes in many forms from traditional to Tex-Mex. You can add whatever the hell you want chicken, beef, shrimps,
If you are a fan of topping off your steak with a pat of butter here’s your next obsession. Very
Baked onion topped with garlic bang. Mr. Rodgers used to make these at the lease thrown on the campfire. Baked
It seems I always have to add yum to canned baked beans. This is a synonym to baked beans and
This is a great trick to make a basic corn side into a full flavored masterpiece. It’s not at all
Not a fan of Meatloaf because most of my previous attempts at getting that perfect Meatloaf as a child that
This potato salad was a side dish from my last smoked brisked that I thought it needed a home. Thankfully,
Made these with the basics to get a feel of for the texture of what I was trying to achieve.
Quick way to dazzle up breakfast. Not only is it fast, it’s fantastic and easy to scale.
Classic homemade chicken parmigiana pretty easy to knock out. Cheese crust you can feel in the bite of the tender
Although the picture isn’t a looker, a forkful of the baked lasagna noodle, provolone topped, combined with the gooey shrimp
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

➕ Product Used

Texas Butter Picante Sauce
Mesquite fire grilled tomato based picante sauce, Scorched is a
NEW spice increased to 2 pounds per bag. The bags
RED is a tomato based picante. Delicious used as a
Texas made on demand Smoked jalapeno hot sauce . Made

0 0 votes
Article Rating