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Jazz Up Your Gameday Menu with Big Easy Flavor

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Chef John Besh's Dirty Jambalaya

(Family Features) The start of football season kicks off fall tailgating parties and game-watching gatherings. While the battle on the field for the pigskin may be competitive, the best scrimmages are happening in parking lots and backyards across the country as football fans search for crowd-pleasing gameday fare before the big games.

Don't be the one to fumble at your party this season. Elevate your tailgate and amp up this season's menu with the authentic flavors of New Orleans.

Take a page from the Big Easy's playbook and create a hearty, crowd-pleasing dish like Dirty Jambalaya that can be made in advance and brought to the party, or is portable enough to take to the stadium. With Dirty Jambalaya, your crowd will roar with excitement and fans from opposing teams may even put aside their differences to celebrate this satisfying and flavorful meal.

A Crowd-Pleasing Feast

Dirty Jambalaya is a one-pot meal that starts with flavorful and easy-to-prepare Zatarain's Dirty Rice, and can be customized to each fans' unique tastes with meats, seafood and vegetables. Score a touchdown at your next tailgate with these Dirty Jambalaya tips:

  • Set up a Dirty Jambalaya bar with different add-ins, like chicken, beef or sausage, and vegetables, like peppers, mushrooms and onions, for fans to customize their own perfect party plate.

  • Score extra points with seafood lovers who can mix in shrimp or crawfish along with the meats and veggies for the ultimate flavor experience.

  • Tailgating at the stadium? Prepare Dirty Jambalaya in advance and take it with you to the game. It's easily eaten off paper plates, so no extra equipment is needed and clean-up is a breeze. Just bring a fork to enjoy.

For more information on how to jazz up your gameday menus, visit www.facebook.com/zatarains and follow Zatarain's on Twitter (@MyZatarains) for more exclusive tailgating tips and recipes. You'll also have a chance to win a trip to the College Football Championship Game in 2012.

Chef John Besh's Dirty Jambalaya

  • 1 pound boneless skinless chicken thighs, cut into thin strips
  • 1 teaspoon Zatarain's Creole Seasoning
  • 2 tablespoons oil, divided
  • 1/2 pound Andouille sausage, cut into 1/4-inch slices
  • 1 medium onion, chopped
  • 1/3 cup chopped celery
  • 2 1/2 cups water
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1 package Zatarain's Original Dirty Rice Mix

    1. Sprinkle chicken with Creole Seasoning. Heat 1 tablespoon oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet. Set aside. Heat remaining 1 tablespoon oil in skillet on medium heat. Add sausage, onion and celery; cook and stir 3 minutes or until sausage is lightly browned and vegetables begin to softened.
    2. Stir in water, tomatoes and rice mix. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
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Preparation Time
15 minutes

Cook Time
35 minutes

Makes 8 servings

Notes, Tips & Suggestions
Chef John Besh, Besh Restaurant Group, New Orleans

SOURCE: Zatarain's

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