Chef John Beshs Zatarains Creole Jambalaya

Image of Chef John Beshs Zatarains Creole Jambalaya, Zatarains
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Ingredients

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

Description

Chef John Besh Starts His Take Of This Classic New Orleans Dish With Zatarain's Jambalaya Mix And Adds Chicken And Andouille Sausage For A Hearty One-pot Meal.

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