Creole Jambalaya
By: McCormick Kitchens
Made With:
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 and Andouille sausage, and features the “holy trinity” of celery, onion and bell peppers for a boost of flavor.
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 and Andouille sausage, and features the “holy trinity” of celery, onion and bell peppers for a boost of flavor.
Key products
Instructions
- Heat 2 tablespoons of the oil in a large deep skillet or Dutch oven on medium heat. Add celery, bell pepper, and onion; cook and stir for 4 to 5 minutes until softened. Remove from pan. Set aside.
- Heat remaining oil in the same skillet on medium-high heat. Add chicken and sausage; cook and stir for 5 to 7 minutes, until lightly browned.
- Return vegetables to the skillet. Stir in water and tomatoes. Bring to a boil. Add Rice Mix; mix well. Return to a boil. Reduce heat to low; cover and simmer for 25 minutes or until rice is tender, stirring occasionally.
- Remove from heat. Let stand for 5 minutes. Fluff with a fork before serving. If desired, drizzle some Zatarain’s Cajun Hot Sauce for an extra hit of flavor!
