Buffalo Chicken & Sausage Jambalaya

4.5 stars based on 10 votes.
10 ratings
Rate This Recipe
Buffalo Chicken & Sausage Jambalaya

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds andouille sausage, cut into ½-inch-thick rounds
  • 2 pounds boneless, skinless chicken thighs or breasts, cut into ¾-inch pieces
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 large bell peppers, seeded and chopped (about 4 cups)
  • 5 ribs celery, chopped (about 1 1/2 cups)
  • 3 onions, chopped (about 3 1/2 cups)
  • 2 jalapeños, seeded and chopped
  • 5 cloves garlic, minced
  • 4 tablespoons TABASCO® brand Buffalo Style Hot Sauce, divided
  • 4 dried bay leaves
  • 3 (14.5-ounce) cans diced tomatoes
  • 3 cups long-grain rice
  • 6 cups chicken stock

Preparation

Heat a large Dutch oven over medium-high heat. Add olive oil and heat 30 seconds. Add sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a large bowl. Add chicken, sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and cook and stir until just cooked through, about 5 minutes. Transfer chicken to the bowl with the sausage.

Add bell peppers, celery, onion, jalapeño and remaining salt and pepper to Dutch oven, and cook over medium-high heat until vegetables start to soften, about 8 minutes. Add garlic and 2 tablespoons of the TABASCO® Buffalo Style Sauce to the pan and cook 3 minutes more. Return the meat mixture to the pan. Add bay leaves and tomatoes and cook and stir, about 5 minutes. At this stage the mixture can be refrigerated for several hours or overnight.

When ready to proceed, heat meat mixture over medium-high heat. Stir rice into hot meat mixture and cook 3 minutes. Add the stock and bring to a boil. Reduce heat and simmer 30 minutes. Stir in remaining 2 tablespoons TABASCO® Buffalo Style Sauce and let sit covered for 10 minutes.

To make tailgating as easy as possible, bring your meat mixture already prepared, ice packs, 2 boxes of chicken stock, a resealable bag of rice and a bottle of TABASCO® brand Buffalo Style Hot Sauce all packed into your tailgating stock pot. This recipe easily doubles for a large crowd.

Makes 12 to 14 servings.

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
Be the first to comment on this recipe!
More