Easy Chicken and Andouille Jambalaya - Taste of the South (2024)

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Ingredients

1. 1tablespoon vegetable oil
2. 1½cups sliced andouille sausage
3. 1cup chopped yellow onion
4. 1cup chopped celery
5. 1red bell pepper, seeded and diced
6. 3cups cooked long-grain rice
7. 2cups shredded cooked chicken
8. 2cups sliced fresh okra
9. 1cup low-sodium chicken broth
10. 1(14.5-ounce) can fire-roasted diced tomatoes, drained
11. 1½tablespoons Worcestershire sauce
12. 1tablespoon hot sauce
13. 2teaspoons Creole seasoning
14. 1½teaspoons garlic powder
15. Garnish: chopped fresh parsley, chopped green onion

Instructions

1. Preheat oven to 350°.
2. In a small Dutch oven, heat oil 
over medium-high heat. Add sausage; cook, stirring occasionally, until sausage is browned. Remove sausage using a slotted spoon, 
and let drain on paper towels. 
Add onion, celery, and bell pepper; cook, stirring frequently, until vegetables are tender, about 
8 minutes. Remove from heat; add cooked rice, chicken, okra, broth, tomatoes, Worcestershire, hot sauce, Creole seasoning, garlic powder, 
and reserved sausage, stirring 
to combine.
3. Cover, and bake until heated through, about 30 minutes. Garnish with parsley and green onion, if desired.