20-Minute Jambalaya

Quick Night transforms the Italian chicken, sauce and rice into an easy Creole favorite. Day 1 is Italian Braised Chicken Thighs with Rice.
20-Minute Jambalaya

Serves

4
Prep Time
5 min.
Cook Time
15 min.
Quick Night transforms the Italian chicken, sauce and rice into an easy Creole favorite. Day 1 is Italian Braised Chicken Thighs with Rice.
Ingredients
8 oz. fully-cooked Andouille sausage, sliced 2 stalks celery, sliced Reserved chicken, rice and sauce from Day 1 1 can (15 oz.) Del Monte® Cut Green Beans, drained Optional Toppings
  • 2 Tbsp. chopped fresh parsley, optional
  • Hot sauce, optional
 
Directions
  1. Remove bones and chop chicken; set aside.
  2. Brown sausage and celery in a deep 12-inch skillet. Drain any excess fat.
  3. Stir in reserved rice and sauce. Add chopped chicken and green beans to rice mixture.
  4. Cover and cook 8 to 10 minutes over medium heat until heated through, stirring occasionally. Sprinkle with parsley and serve with hot sauce, if desired.
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