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Sprinkle chicken with Creole Seasoning. Heat 1 tablespoon of the oil in Dutch oven on medium-high heat. Add 1/2 of the chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet. Repeat with additional 1 tablespoon oil and remaining chicken. Set chicken aside.
Heat remaining 2 tablespoosn oil in Dutch oven on medium heat. Add sausage, onion and celery; cook and stir 5 minutes or until sausage is lightly browned and vegetables begin to softened.
Stir in water, tomatoes and Rice Mix. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 25 to 30 minutes or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
Came together quickly. Great,hearty,satisfying flavor. Better the next day.Had to make with Beef Kielbasa first time,as Andouille is hard to find here.
Tisha | November 07, 2017 |