Chef John Besh's Zatarain's® Creole Jambalaya

By HeidiHo5

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.

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

Preparation

Step 1

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.