Whitney’s Chicken and Sausage Jambalaya


It is hard to believe that so much has changed in the last week because of the Corona virus. Our new normal is social distancing, closed restaurants except for take-out, church on the internet, cancelled sporting events, concerts and gatherings. Kids are homeschooling and some parents are working from home. Many people have been laid off. People are experiencing anxiety and fear.

I am relying more on frozen goods from the grocery store since they are readily available and can extend time between grocery visits. This recipe is from my cousin Whitney Malott. It uses frozen pre-cooked chicken, frozen chopped onions and green peppers.

Whitney’s Chicken and Sausage Jambalaya

1 Tablespoon butter
1 (14 ounce) package Andouille smoked sausage, cut in ½-inch slices (no need to remove casings- I use Johnsonville New Orleans Andouille smoked sausage)
1 cup chopped yellow onion (can use frozen)
1 cup chopped green pepper (can use frozen)
1 (22 ounce) bag Tyson’s frozen Grilled and Ready Pulled Chicken Breast
1 (8 ounce) box Zatarain’s Jambalaya Rice Dinner Mix (see tip below)
2½ cups water

In a stockpot over medium high heat, melt butter. Brown sliced sausage on both sides (about 5 minutes). Remove sausage with a slotted spoon to a bowl. Reserve. Cook onion and green pepper in sausage drippings until onion is translucent (about 8-10 minutes).

Lower heat to medium. Add chicken and cover with lid. Cook, stirring occasionally until hot. Add contents of Jambalaya rice dinner mix, sausage, and 2½ cups water to stockpot. Stir until combined then increase heat to high. Bring mixture to a boil then lower heat to a simmer. Cover with lid and cook 25 minutes. No Peeking!

Tip: This recipe has a high protein to rice ratio. If you like equal parts of rice and protein add another box of Zatarain’s Jambalaya Rice Dinner Mix and an additional 2½ cups water

Published in The News and Neighbor on April 25, 2020.

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