Grilled Chicken and Andouille Jambalaya

Name: Grilled Chicken and Andouille Jambalaya
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
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

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

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

USA - Euro

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!

➕ 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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