While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
For this classic New Orleans one-pot dish, start with Zatarain's® Jambalaya Mix and add chicken and andouille sausage.
2 tablespoons olive oil
1 rib celery, coarsely chopped
1 medium onion, coarsely chopped
4 boneless skinless chicken thighs, cubed
2 cups cubed andouille sausage
2 1/2 cups water
1 can (14 1/2 ounces) diced tomatoes, drained
1 package ZATARAIN'S® Jambalaya Mix, Original
Heat oil in large deep skillet or Dutch oven on medium heat. Add celery, onion, chicken and sausage; cook and stir 7 minutes or until meat is lightly browned.
Stir in water and tomatoes. Bring to boil. Add Rice Mix; mix well. Return to boil. 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)