• 40minutes
  • 575calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 8 ounces jambalaya creole mix, OAK GROVE SMOKEHOUSE

  2. 1 rotisserie-cooked chicken

  3. 1/2 lb andouille sausages or 1/2 lb smoked sausage

  4. 20 ounces unsalted chicken stock

  5. salt

  6. pepper

  7. hot sauce

Instructions Jump to Ingredients ↑

  1. Debone the chicken into bite size pieces.

  2. Slice the sausage into bite size pieces.

  3. I usually use 2/3 the chicken pieces and ½ lb. sausage depending on how much meat you like in your jambalaya.

  4. Brown the sausage.

  5. Combine the sausage, chicken pieces, Jambalaya Mix and stock in a 2 quart saucepan.

  6. Cover and bring to a boil.

  7. Stir, reduce heat and simmer, without stirring, 30 minutes.

  8. When water is absorbed and rice is tender, turn jambalaya lightly with spoon.

  9. Add salt, pepper, and hot sauce to taste.

  10. TIP: For those lucky enough to live in the south to purchase this mix from Walmart or other Grocers.


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