Jambalaya Stuffed Chicken

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
  1. Preheat oven to 400
  2. Brown pork sausage & seasonings/andouille over medium heat until no longer pink. Set aside
  3. Prep all of your veggies, getting an even dice on all
  4. Heat skillet and 1 tbsp of the olive oil over medium heat and get the veg sauteeing over medium heat
  5. While your veg is cooking, prep your chicken tits, getting them to an even thickness. Sprinkle them with cajun seasoning and set aside.
  6. When veg has finished, wipe out pan, drop the other tbsp oil, and keep over medium heat as you put together the chicken
  7. 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
  8. Sear the chicken on all sides and move to a 9×13 baking dish.
  9. add the chicken broth and bay leaves, sprinkle with more cajun seasoning, and cover tightly.
  10. Bake chicken for 20-30 minutes or until they are no longer pink.

If you try it, let me know what you think!!




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