Creole Jambalaya

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 is chock-full of chicken and Andouille sausage, and features the “holy trinity” of celery, onion and bell peppers for a boost of flavor.

Prep: 10 min | Cook: 35 min | Yield: 9 servings

Ingredients

• 3 tablespoons oil, divided
• 2 ribs celery, coarsely chopped
• 1 medium bell pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 4 boneless skinless chicken thighs, cubed
• 1 (14 ounce) package Zatarain’s® Andouille Smoked Sausage, cubed
• 2 1/2 cups water
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 package Zatarain's® Jambalaya Rice Mix

Instructions

1. Heat 2 tablespoons of the oil in large deep skillet or Dutch oven over medium heat.
2. Add celery, bell pepper and onion; cook and stir 4 to 5 minutes until softened. Remove from pan. Set aside.
3. Heat remaining oil in same skillet over medium high heat.
4. Add chicken and sausage; cook and stir 5 to 7 minutes, until lightly browned.
5. Return vegetables to skillet. Stir in water and tomatoes. Bring to boil.
6. Add Rice Mix; mix well. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.
7. Remove from heat. Let stand for 5 minutes.
8. Fluff with a fork before serving.

Notes

Flavor Tip : Drizzle some Zatarain’s® Hot Sauce for an extra hit of flavor!

Nutrition

Per serving: Calories 347 Total Fat 19g Cholesterol 96mg Sodium 764mg Carbohydrates 23g Fiber 2g Protein 21g

Attribution

Recipe and photo used with permission from: McCormick