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If you're entertaining a crowd or need a potluck dish, this recipe is the one for you. Two New Orleans favorites, dirty rice and jambalaya, are combined into a delicious one-pot dinner.
Serving Size: 1 cup
2 pounds boneless skinless chicken thighs, cut into thin strips
2 teaspoons ZATARAIN'S® Creole Seasoning
4 tablespoons oil, divided
1 pound andouille sausage, cut into 1/4-inch slices
2 medium onions, chopped
2/3 cup chopped celery
5 cups water
1 can (28 ounces) diced tomatoes, drained
2 packages ZATARAIN'S® Dirty Rice Mix, Original
Sprinkle chicken with Creole Seasoning. Heat 1 tablespoon of the oil in Dutch oven on medium-high heat. Add 1/2 of the chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet. Repeat with additional 1 tablespoon oil and remaining chicken. Set chicken aside.
Heat remaining 2 tablespoosn oil in Dutch oven on medium heat. Add sausage, onion and celery; cook and stir 5 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 to 30 minutes or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
(Amount per serving)