This Creole jambalaya recipe serves up a bowl of pure New Orleans comfort food one spoonful at a time. Ready to enjoy in less than an hour, this one-pot dish starts with Zatarain’s® Jambalaya Rice Mix and diced tomatoes. This hearty meal is chock-full of chicken an...
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PREP TIME
35m
COOK TIME
347
CALORIES
9
INGREDIENTS
Servings: 9
Ingredients
- 3 tablespoons oil, divided
- 2 ribs celery, coarsely chopped
- 1 medium bell pepper, coarsely chopped
- 1 medium onion, coarsely chopped
- 4 boneless skinless chicken thighs, cubed
-
1
package
(14 ounces)
Zatarain’s® Andouille Smoked Sausage, cubed
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Substitutions available
- any Andouille or smoked sausage, cubed
- 2 1/2 cups water
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 1 package Zatarain's® Jambalaya Rice Mix
INSTRUCTIONS
- 1 Heat 2 tablespoons of the oil in large deep skillet or Dutch oven on medium heat. Add celery, bell pepper and onion; cook and stir 4 to 5 minutes until softened. Remove from pan. Set aside.
- 2 Heat remaining oil in same skillet on medium-high heat. Add chicken and sausage; cook and stir 5 to 7 minutes, until lightly browned.
- 3 Return vegetables to skillet. 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.
- 4 Remove from heat. Let stand 5 minutes. Fluff with fork before serving. If desired drizzle some Zatarain’s® Cajun Hot Sauce for an extra hit of flavor!
