- 6 tablespoons butter, divided
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 package (13 1/2 ounces) smoked beef sausage, halved lengthwise and sliced
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 1 small sweet red pepper, chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 4 cups water
- 1 can (14 1/2 ounces) no-salt-added diced tomatoes, undrained
- 1 package (8 ounces) jambalaya mix
- 1 package (8 ounces) dirty rice mix
- 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, 20-25 minutes or until rice is tender.
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