If you're entertaining a crowd or need a potluck dish, this recipe is the one for you. Two New Orleans favorites, dirty rice and jambalaya, are combined into a delicious one-pot dinner.
20m
PREP TIME
40m
COOK TIME
267
CALORIES
9
INGREDIENTS
Servings: 16 (1 cup)
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into thin strips
- 2 teaspoons Zatarain's® New Orleans Style Creole Seasoning
- 4 tablespoons oil, divided
- 1 pound andouille sausage, cut into 1/4-inch slices
- 2 medium onions, chopped
- 2/3 cup chopped celery
- 5 cups water
- 1 can (28 ounces) diced tomatoes, drained
- 2 packages Zatarain's® Dirty Rice Dinner Mix
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
