Ingredients
6 tablespoons butter, divided1 pound boneless skinless chicken thighs, cut into 1-inch pieces1 package (13-1/2 ounces) smoked beef sausage, halved lengthwise and sliced2 medium carrots, chopped2 celery ribs, chopped1 small sweet red pepper, chopped3 garlic cloves, minced1/4 cup all-purpose flour4 cups chicken stock4 cups water1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1 package (8 ounces) jambalaya mix1 package (8 ounces) dirty rice mix
Preparation
In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add chicken; cook and stir until browned. Remove from pan.
In same pan, brown sausage over medium heat; remove from pan and drain on paper towels.
Heat remaining butter in same pan over medium heat. Add carrots, celery and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in flour until blended; gradually stir in stock, water, tomatoes and rice mixes. Return chicken and sausage to pan. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 20-25 minutes.
