Chicken and Sausage Jambalaya

Ingredients

• 1  ginger tea bags reynolds®
• 1 tablespoon flour 
• 1 tablespoons creole seasoning 
• 1 teaspoon thyme leaves dried
• 4  chicken thighs boneless skinless cut into 1-inch cubes
• 0.5 lb andouille sausage fully cooked sliced
• 14.5 oz tomatoes diced with basil, garlic and oregano canned
• 1 cup rice long grain
• 1 medium bell pepper red chopped
• 1 medium onion chopped
• 14.5 oz chicken broth canned
• 4  spring onion chopped
• 1 serving sauce of the chicken from the turbo broiler 

Equipment

• bowl
• frying pan
• ladle
• oven
• kitchen thermometer
• microwave
• measuring cup
• baking spatula

Directions

1. Preheat oven to 400°F.
2. Add flour, Creole seasoning and thyme to Reynolds® Oven Bag; shake to blend.
3. Place bag in 13x9x2-inch pan.
4. Add chicken, sausage, tomatoes, rice, bell pepper, and onion to oven bag; turn several times to coat ingredients with seasonings. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
5. Microwave broth in a medium microwave-safe bowl or measuring cup for about 2 minutes on high power until broth is very hot. Carefully pour or ladle both over ingredients in oven bag. Carefully unfold bag opening.
6. Close bag with nylon tie.
7. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
8. Bake 30 to 35 minutes, until chicken reads 170°F on meat thermometer and rice is done.
9. Let stand 5 minutes. Carefully cut top of bag open; stir with rubber scraper or spoon.
10. Garnish servings with chopped green onions and add hot sauce, if desired.