Dammit. I’m late. But it was so good I’m posting it anyways.
Every year on Fat Tuesday I make Jambalaya. Every. Stinking. Year. This year I wanted to change things up, get rid of the rice, and keep all that amazing flavor. And boy oh boy did I succeed. Sadly, I only took pictures through the veg prep. Dammit, again.
Jambalaya Stuffed Chicken
2 tbsp olive oil
4 split chicken breasts, butterflied and pounded thin
1 lb pork sausage* or store bought andouiille removed from casing.
2 bell peppers, diced
1 medium onion, diced
2 ribs celery, diced
2 carrots, shredded
Cajun seasoning to taste
2 bay leaves
1/4 cup chicken broth
*make your own andouille!
- 2 garlic cloves, grated
- 2 tbsp cayenne
- 1 tbsp thyme
- 1/2 tbsp sage
- salt to taste
- pepper to taste
- Preheat oven to 400
- Brown pork sausage & seasonings/andouille over medium heat until no longer pink. Set aside
- Prep all of your veggies, getting an even dice on all
- Heat skillet and 1 tbsp of the olive oil over medium heat and get the veg sauteeing over medium heat
- While your veg is cooking, prep your chicken tits, getting them to an even thickness. Sprinkle them with cajun seasoning and set aside.
- When veg has finished, wipe out pan, drop the other tbsp oil, and keep over medium heat as you put together the chicken
- Add 1/4 of the sausage and 1/4 of the veg to one side of each piece of chicken. Roll chicken around filling and secure with a toothpick or two
- Sear the chicken on all sides and move to a 9×13 baking dish.
- add the chicken broth and bay leaves, sprinkle with more cajun seasoning, and cover tightly.
- Bake chicken for 20-30 minutes or until they are no longer pink.
If you try it, let me know what you think!!