Zatarain's Dirty Rice Mix | New Orleans & Cajun Prepared Cajun Mixes

The Zatarain's tradition of making amazing food was started by Emile A. Zatarain, Sr. In 1889, he obtained the company's first product trademark and started to market root beer. Shortly after, he began to produce mustards, pickled vegetables, and extracts. As the business grew, so did the demand for a broader range of products. Through their expertise in blending spices, the company established a reputation for making only the most authentic New Orleans-Style food. In 1963, the Zatarain family sold the business which was then moved to Gretna, Louisiana, a suburb ofNew Orleans, where it is still located today.

Chef John Besh’s Dirty Jambalaya

Chef John Besh combines two New Orleans favorites, dirty rice and jambalaya, into a delicious one-skillet dinner. He uses andouille sausage to spice up the dish.

Makes 8 (1-cup) servings.

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients

1 pound boneless skinless chicken thighs, cut into thin strips

1 teaspoon ZATARAIN'S® Creole Seasoning

2 tablespoons oil, divided

1/2 pound andouille sausage, cut into 1/4-inch slices

1 medium onion, chopped

1/3 cup chopped celery

2 1/2 cups water

1 can (14 1/2 ounces) diced tomatoes, drained

1 package ZATARAIN'S® Dirty Rice Mix, Original

Directions

1. Sprinkle chicken with Creole Seasoning. Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet. Set aside.

2. Heat remaining 1 tablespoon oil in skillet on medium heat. Add sausage, onion and celery; cook and stir 3 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 minutes or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

Recipe courtesy of ZATARAIN'S®