Creole Jambalaya (Easy Method)

Creole Jambalaya

2 tablespoons olive oil
1 rib celery, coarsely chopped
1 medium onion, coarsely chopped
4 boneless skinless chicken thighs, cubed
2 cups cubed andouille sausage Substitutions
2 1/2 cups water
1 can (14 1/2 ounces) diced tomatoes, drained
1 package ZATARAIN’S® Jambalaya Mix, Original

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.

Stir in water and tomatoes. Bring to boil. Add Rice Mix; mix well. Return to boil. 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.

Tonight, I’m serving with  garden salad and fresh fruit compote.

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