Chef John Besh's Dirty Jambalaya

Chef John Besh combines two New Orleans favorites, dirty rice and jambalaya, into a delicious one-skillet dinner. He uses andouille sausage to spice up the dish.

Makes 8 (1-cup) servings.

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients

1 pound boneless skinless chicken thighs, cut into thin strips

1 teaspoon ZATARAIN'S® 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 Mix, Original

Directions

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.

Nutritional Info per 1 serving


Calories: 280	Sodium: 926


Fat: 12	Carbohydrates: 25


Cholesterol: 54	Fiber: 2


Protein: 18