Chef John Besh's Zatarain's® Creole Jambalaya

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Chef John Besh starts his take of this classic New Orleans dish with Zatarain's Jambalaya Mix and adds chicken and andouille sausage for a hearty one-pot meal.

Makes 8 servings.

Ingredients

2 tablespoons olive oil

1 rib celery, coarsely chopped

1 medium onion, coarsely chopped

4 boneless skinless chicken thighs, cubed

2 cups cubed andouille or smoked sausage

2 1/2 cups water

1 can (14 1/2 ounces) diced tomatoes, drained

1 package ZATARAIN'S® Jambalaya Mix, Original

Directions

1. Heat oil in large deep skillet or Dutch oven on medium heat. Add celery, onion, chicken and sausage; cook and stir 7 minutes or until meat is lightly browned.

2. Stir in water and tomatoes. Bring to boil. Add Jambalaya Mix; mix well. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.

3. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

Recipe Reviews

Khalid Horus on 2/12/2013 4:46:42 PM