Combine two New Orleans favorites, dirty rice and jambalaya, into a delicious one-skillet dinner. Use andouille sausage to spice up the dish.
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.