Chef Nino Cooking Class
Rouses Jambalaya Mix
1 Rouses Rotisserie Chicken, deboned and shredded
1 tablespoon Rouses Olive Oil
1 box Rouses Jambalaya Dinner Mix
2½ cups water
1 tablespoon butter
2-4 tablespoons tomato sauce (optional)
Heat olive oil in a 2-quart pot over medium-high heat. When olive oil starts to shimmer, add chicken.
Add contents of jambalaya dinner mix, water and butter to the chicken. (Optional: Add tomato sauce.) Stir until well-blended.
Bring mixture to a boil. Reduce heat, cover and simmer for 20-30 minutes, stirring occasionally.