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Combine two New Orleans favorites, dirty rice and jambalaya, into a delicious one-skillet dinner. Use andouille sausage to spice up the dish.
1 pound boneless skinless chicken thighs, cut into thin strips
1 teaspoon ZATARAIN'S® Creole Seasoning
2 tablespoons oil, divided
1/2 pound andouille sausage, cut into 1/4-inch slices
1 medium onion, chopped
1/3 cup chopped celery
2 1/2 cups water
1 can (14 1/2 ounces) diced tomatoes, drained
1 package ZATARAIN'S® Dirty Rice Mix, Original
Sprinkle chicken with Creole Seasoning. Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet. Set aside.
Heat remaining 1 tablespoon oil in skillet on medium heat. Add sausage, onion and celery; cook and stir 3 minutes or until sausage is lightly browned and vegetables begin to softened.
Stir in water, tomatoes and Rice Mix. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
(Amount per serving)