A simple, traditional Creole dish with lots of flavor.
Servings: 4
Ingredients
- 1 large onion diced
- 1 large green bell pepper diced
- 1 lb Conecuh Sausage cut into 1/4 inch slices
- 1 tbsp olive oil
- 4 cups cooked chicken chopped
- 3 cups uncooked long-grain rice
- 2 10 1/2 oz. cans of French Onion Soup undiluted
- 1 14 1/2 oz. can beef broth
- 2-3 tsp Creole seasoning
- 2-3 tsp hot sauce
Instructions
- Saute green onion, green bell pepper, and sausage in hot oil in Dutch oven for 4-5 minutes or until sausage is browned
- Stir in chicken and all remaining ingredients
- Bake covered at 350 degrees
- Stir after 30 minutes
- Continue baking for an additional 10 minutes then serve and enjoy!
Tried this recipe?Let us know how it was!
You have the best sausages!!! I wish you sold them in Walmart in New York!!!
Great simple recipe! The best sausage.
Your sausage is amazing and I am so thankful that I moved to Mobile and learned about it. Since then you’ve grown to even selling it in California! Yay you! We found it at the Navy’s commissary out there. Congrats!
I have made this Jambalaya for years, since I discovered your brand. When made exact by your recipe, the rice does not fully cook. Here’s why: 1 cup of rice, needs 2 cups of liquid to cook, so if you’re using 3 cups of rice, you need 6 cups of liquid. You’re not getting that here.
1 (14-oz) can of broth, contains 2 cups
2 (10.5-oz) cans of French onion soup mix, contains 2 1/2 cups and the liquid is only really only about 1/2 to 3/4’s of that, with the onions
Here’s what I do which makes it absolutely delicious and the rice cooks properly!
First, chop up about 2-3 large onions. Cook them in your cast iron dutch oven in some olive oil until tender, then reduce heat to low and cook low and slow, until caramelized.
Meanwhile, chop up the bell pepper (add a jalapeno if you feel like it), slice the sausage and cut up 1 1/2 lbs of chicken into bite-sized pieces.
Continue to cook the onions low and slow (again, until caramelized) then add chicken, sausage and bell pepper and stir in about 1-2 tablespoons of flour and let it cook until the sausage is browned, adding more olive oil, if needed. Just don’t burn those onions!
Pour in 6 cups of reduced-sodium beef broth, then the 3 cups of rice.
Add the creole seasoning and your preferred hot sauce.
Follow the rest of the instructions above and when it comes out of the oven, the rice and chicken will be cooked! Just give it a good stir before serving.
Note: Cajuns prefer Tony Chachere’s no-salt Creole Seasoning and Tobasco hot sauce.
Another Note: Essentially by caramelizing the onions, you’re making a homemade french onion soup here, feel free to use canned if you prefer, but reduce the broth by about 1 1/2 cups. I can’t vouch for that though, because I make it this way every time.
I personally hate the flavor of salt. I get annoyed with all the seasonings, recipes and restaurants that automatically add salt, rather than letting the user choose how much salt for themselves. If you prefer, you can use the salted versions of the broth and creole seasoning. Tony Chachere’s seasoning has both.
Now go grab a beer and enjoy!