Jambalaya Chicken Roulade with a Tomato Cream Sauce

Have you ever wanted a specific flavor but didn’t want to have that flavor the same way you always eat it? Does that even make sense? I picked up some andouille sausage a few weeks ago and froze it for future use. I knew I wanted Jambalaya but honestly, I didn’t want the traditional Jambalaya. It is just too hot here in Florida for that right now. It took me weeks to figure out how I could have those tasty Jambalaya flavors in a very different way. Jambalaya Chicken Roulade was born! 

A chicken roulade is simply stuffed chicken, rolled up. The stuffing is what makes this dish Jambalaya inspired. It’s not exactly Jambalaya but it sure is delicious and makes me think of the rich flavors of Jambalaya. Chicken, andouille sausage, green peppers, onions, and celery…the only thing missing is the rice! Add the tomato cream sauce and your mouth will be thanking you. Give this recipe a try this weekend!

Jambalaya Chicken Roulade with a Tomato Cream Sauce Recipe


4 Chicken breast, skinless and boneless

1 Tbsp Butter

2 Tbsp Olive oil

1 Green pepper, diced small

1/2 Large onion, diced small

2 Stalks Celery, diced small

1 Link Andouille sausage, diced small

1 tsp Thyme, minced

Pinch Cayenne pepper

4 Tbsp Heavy cream

2 Tbsp Pureed tomatoes, canned

1/2 Cup Dry white wine

Salt and Pepper to taste

  1. Preheat oven to 375 degrees.
  2. Butterfly each chicken breast giving you 8 chicken breasts. Place chicken between plastic wrap. Using the flat side of a meat mallet, pound each chicken breast until approximately 1/4 inch thin. Season each with salt and pepper.
  3. Heat butter and 1 tbls oil in large, oven proof skillet. Add green peppers, onion, and celery. Cook until softened.
  4. Add sausage and cook about 5 minutes. Add thyme, cayenne and a pinch of salt and pepper. Remove mixture to plate. Turn off heat but reserve pan.
  5. Spread 2 tbls of sausage mixture to each chicken breast lengthwise. Roll each chicken breast tightly, keeping the stuffing in the chicken. Use toothpicks to secure the seams and any areas where the stuffing may escape during cooking.
  6. Reheat skillet over medium high heat. Add 1 tbls oil. When hot, add each chicken breast to brown on all sides. When browned, transfer skillet to oven. Bake for 15-20 minutes until chicken is done.
  7. Transfer chicken to a plate and keep warm by covering with aluminum foil.
  8. Heat skillet on stove to medium – remember the handle is hot!
  9. Add wine to deglaze, using a wooden spoon to scrape up brown bits. After 2 minutes add tomato puree and cream. Boil about 2 minutes. Season to taste with salt and pepper.
  10. To serve, remove toothpicks and spoon tomato cream sauce over chicken breasts.



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