Original Creole Seasoning 
Creole Jambalaya Rice Dinner Mix 
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
Get RecipeThis recipe by @firehousegrub is an easy-to-make classic. With shrimp, chicken, andouille sausage, Tony Chachere’s, and more, this dish is sure to fill your plate with the creole and cajun flavors you love!
Ingredients
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2 boxes of Tony Chachere’s Jambalaya Dinner Mix
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Tony Chachere’s Original Creole Seasoning
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1 lb shrimp peeled, deveined, tail off
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1 chicken breast diced
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10 oz sliced andouille sausage
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1 onion diced
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3 stalks celery diced
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1 red bell pepper diced
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3 green onions
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2 jalapeños deseeded and diced
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2 tbsp tomato paste
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14 oz can petite diced tomatoes
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2 cups chicken broth
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3 cups water
- Clear
Directions
- Preheat the skillet with oil to medium high heat. Dice up chicken breast and season with Tony Chachere’s original seasoning. Add chicken to the skillet and cook until browned. Remove and set aside in a bowl.
- Slice sausage and add to the same skillet. Cook until browned and add to the bowl.
- Add shrimp to the skillet and season with Tony Chachere’s original seasoning. Cook until browned and set aside in a bowl.
- Dice all veggies (set aside green parts of green onion) and add to the skillet with a little butter. Cook until softened. Add in minced garlic and tomato paste. Stir to combine. Add in canned tomatoes and stir to combine.
- Add in boxed rice. Add chicken broth and water. Stir to combine. Bring to a simmer. Reduce heat and cover.
- Cook for about 20 minutes or until the rice is soft. Garnish with green onions and enjoy!
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