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Buffalo Garlic Chicken and Sausage Jambalaya 

Wing Sauces



  • 4 tbsp extra virgin olive oil
  • 8 boneless boneless skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 (13- ounce) package hickory smoked turkey sausage, sliced 1/4 inch think
  • 1 red bell pepper, chopped
  • 1 small yellow onion, chopped
  • 2 (15-ounce) cans diced tomatoes
  • 1 tsp creole seasoning
  • 4 cups cooked rice
  • 1 cup chicken broth



  1. In a Dutch oven, heat oil over medium-high heat. Add chicken thighs and season with salt and pepper. Brown chicken and continue to cook until done; set aside to cool slightly. Once cooled enough to touch, shred or cut chicken meat to bite size pieces. 
  2. To the same Dutch oven, and cook until browned, stirring often. Remove and set aside. 
  3. Add bell pepper and onion and cook until soft, about 5 minutes. Add chicken and sausage, tomatoes, and creole seasoning, stirring to combine. Add rice and broth and stir to combine. Cook over medium heat until heated through out. 

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