Ultimate Chicken and Sausage Jambalaya
Start your Chicken and Sausage Jambalaya off healthier with low sodium rice mixes designed for foodservice from Zatarain’s®. Less than 500 mg of sodium per entrée serving, and still full of flavor!
1 lb bacon, diced 1 lb smoked sausage, sliced
1 lb chicken thighs, boneless, skinless, cut into large chunks
2 cups onions, chopped
½ cup green bell peppers chopped
½ cup red bell pepper, chopped
1 cup celery, chopped
11 ½ cups hot water
1 package Jambalaya Mix - Reduced Sodium
½ cup green onions, chopped
In a heavy pot, fry bacon until crisp. Set side. Using the left over bacon grease, fry the smoked sausage until brown. Set aside. Sauté chicken until fully brown. Set aside. Sauté vegetables until caramelized. Add cooked meat and veggies to a full hotel pan. Add rice mix with seasoning and hot water, stir well to thoroughly combine. Cover with foil and place in 400F oven for 35 minutes until most of water has been absorbed. Garnish with chopped green onions and serve.