ZATARAIN`S® CREOLE JAMBALAYA

ZATARAIN’S® CREOLE JAMBALAYA
Chef John Besh Besh Restaurant Group
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 8
3 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
4 chicken thighs, deboned and chopped
2 cups Andouille or smoked sausage, chopped
2 1/2 cups water
1 12 oz. can of chopped tomatoes
1box Zatarain’s® Jambalaya Mix
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.