Andouille and Blackened Chicken Jambalaya Skillet

Step 1

Add the sliced chicken to a mixing bowl and season with Zatarain’s Blackened Seasoning. Toss the chicken in the spice blend to thoroughly combine. Place in the bowl in the refrigerator covered and allow the chicken to marinate anywhere from 10 minutes (slight heat) to 3 hours (insane major heat!).

Step 2

When ready to cook, remove from the refrigerator and allow it to come back to room temperature.

Step 3

In a 4-quart dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. When the oil begins to shimmer, add the chicken to the pot. Cook the chicken for 5 minutes, turning occasionally, until cooked through. Remove from the pan and keep warm on a platter.

Step 4

Add the sliced Zatarain’s Andouille Smoked Sausage to the pot. Brown the sausage for 2-3 minutes then remove half and add to the platter to stay warm.

Step 5

Add the diced onion, bell pepper, and celery to the pot. Sauté the veggies for 2 minutes, or until they appear glossy.

Step 6

Next, add the diced tomatoes to the pot. Sauté them with the rest of the ingredients for 2 minutes more.

Step 7

Stir the entire pouch of Zatarain’s Family Size Jambalaya Rice Dinner Mix into the pot, ensuring that you incorporate the grains of rice and spice mixture completely.

Step 8

Pour the chicken stock (or water) into the pot and stir well. Bring the liquid in the pot up to a boil.

Step 9

Once the liquid comes to a boil, reduce the heat to low and cover the pot. Simmer the jambalaya for 25 minutes.

Step 10

After 25 minutes, turn the heat off completely. Allow the pot to sit on the warm burner for 5 minutes.

Step 11

After 5 minutes, fluff the Jambalaya, top with the sliced chicken thighs and remaining sausage, along with some parsley, and serve.