| Meats: chicken thighs, Andouille or smoked sausage
Produce: celery
Other: can of chopped tomatoes, Zatarain’s Jambalaya Mix, olive oil
Cooking Method: stovetop
Prep: 15 min + Cook: 40 minServes: 8 |  |
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Ingredients:
3 tablespoons olive oil1 onion, diced
1 stalk celery, diced
4 chicken thighs, deboned and chopped
2 cups Andouille or smoked sausage, chopped
2 ½ cups water
1 12 oz. can of chopped tomatoes
1 box Zatarain’s® Jambalaya Mix
Procedure:
1. Heat olive oil in a dutch oven or deep pot over medium heat.
2. Brown onion, celery, chicken thighs and smoked sausage.
3. Once browned add water and tomatoes. Bring to a boil.
4. Add rice mix, stir and bring back to a boil.
5. Reduce heat, stir, cover and simmer over low heat for 25 minutes. Stirring occasionally.
6. Remove from heat, let stand 5 minutes. Fluff and serve.
Recipe Type: Authentic
Recipe Author: Chef John Besh
Original Photograph By: pwrnewmedia.com
Photograph Retouched By: Recipe Spy
Source: http://www.pwrnewmedia.com/2012/zatarains/mardi_gras/downloads/Mardi_Gras_Recipe_Cards.pdf
1. Heat olive oil in a dutch oven or deep pot over medium heat.
2. Brown onion, celery, chicken thighs and smoked sausage.
3. Once browned add water and tomatoes. Bring to a boil.
4. Add rice mix, stir and bring back to a boil.
5. Reduce heat, stir, cover and simmer over low heat for 25 minutes. Stirring occasionally.
6. Remove from heat, let stand 5 minutes. Fluff and serve.
Recipe Type: Authentic
Recipe Author: Chef John Besh
Original Photograph By: pwrnewmedia.com
Photograph Retouched By: Recipe Spy
Source: http://www.pwrnewmedia.com/2012/zatarains/mardi_gras/downloads/Mardi_Gras_Recipe_Cards.pdf
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