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Categories:Viewed: 69 - Published at: 5 years ago
Ingredients
- 2 pounds boneless skinless chicken thighs cut into thin strips
- 2 teaspoons creole seasoning ZATARAIN'S(R)
- 4 tablespoons oil divided
- 1 pound andouille sausage cut into 1/4-inch slices
- 2 onions medium, chopped
- 2/3 cup chopped celery
- 5 cups water
- 28 ounces diced tomatoes drained
- 2 packages rice mix ZATARAIN'S(R) Dirty, Original
Method
- 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.
- Heat remaining 2 tablespoosn oil in Dutch oven on medium heat. Add sausage, onion and celery; cook and stir 5 minutes or until sausage is lightly browned and vegetables begin to softened.
- 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.
