For a rich, tomato-based version of this classic New Orleans one-pot dish (sometimes called red jambalaya), start with Zatarain’s Jambalaya Mix and add diced tomatoes. With chicken and Andouille sausage included, you’ve got a meal to feed party goers and the fam.
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.
Shrimp Creole Jambalaya: Prepare as directed above except substitute 1 pound peeled and deveined shrimp, cut into bite-size pieces, for the chicken. Add shrimp during the last 10 minutes of cooking time and cook just until shrimp turn pink.