Serves: 8
Ingredients:
1 lb. boneless, skinless chicken thighs, cut into thin strips
1 tsp. Zatarain’s Creole Seasoning
2 tbls. cooking oil, divided
½ lb. Andouille sausage, cut into ¼-inch slices
1 medium onion, chopped
1/3 cup chopped celery
2½ cups water
1 (14.5-oz.) can diced tomatoes, drained
1 pkg. Zatarain’s Original Dirty Rice Mix
1 tsp. Zatarain’s Creole Seasoning
2 tbls. cooking oil, divided
½ lb. Andouille sausage, cut into ¼-inch slices
1 medium onion, chopped
1/3 cup chopped celery
2½ cups water
1 (14.5-oz.) can diced tomatoes, drained
1 pkg. Zatarain’s Original Dirty Rice Mix
Procedure:
1. Sprinkle chicken with Creole Seasoning. Heat 1 tablespoon 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.
Recipe Author: Chef John Besh
Original Photograph By: blogs.theadvocate.com
Photograph Retouched By: Recipe Spy
Source: http://blogs.theadvocate.com/thestir/2012/08/27/feeding-a-crowd-try-john-beshs-dirty-jambalaya/