Combine two New Orleans favorites, dirty rice and jambalaya, into a delicious one-skillet dinner. Use andouille sausage to spice up the dish.
15m
PREP TIME
35m
COOK TIME
267
CALORIES
9
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- 1 pound boneless skinless chicken thighs, cut into thin strips
- 1 teaspoon Zatarain's® New Orleans Style 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 Dinner Mix
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
