Chef John Besh's Dirty Jambalaya For A Crowd

Chef John Besh's Dirty Jambalaya For A Crowd

If you're entertaining a crowd or need a potluck dish, this recipe from Chef John Besh is the one for you. Two New Orleans favorites, dirty rice and jambalaya, are combined into a delicious one-pot dinner.

Makes 16 (1-cup) servings.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients

2 pounds boneless skinless chicken thighs, cut into thin strips

2 teaspoons ZATARAIN'S® Creole Seasoning

4 tablespoons oil, divided

1 pound andouille sausage, cut into 1/4-inch slices

2 medium onions, chopped

2/3 cup chopped celery

5 cups water

1 can (28 ounces) diced tomatoes, drained

2 packages ZATARAIN'S® Dirty Rice Mix, Original

Directions

1. Sprinkle chicken with Creole Seasoning. Heat 1 tablespoon of the oil in Dutch oven on medium-high heat. Add 1/2 of the chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet. Repeat with additional 1 tablespoon oil and remaining chicken. Set chicken aside. 

2. Heat remaining 2 tablespoons oil in Dutch oven on medium heat. Add sausage, onions and celery; cook and stir 5 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 to 30 minutes or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. 

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