1-2-3 Jambalaya

Enjoy some Creole comfort the quick and easy way with this Johnsonville creation. Using your favorite Jambalaya rice and Creole seasoning[, add in some succulent shrimp, olive oil, tomatoes and hot pepper sauce to get the celebration started. Add Johnsonville's Andouille Dinner Sausage to bring everything together for a truly authentic taste experience. Taking a trip to the Big Easy has never been so simple!]

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
6 Servings

Ingredients
  • 1 package (13.5 ounces) Johnsonville Andouille Dinner Sausage, cut into ¼ -inch slices
  • 8 ounces raw shrimp, peeled and deveined or 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 teaspoons Cajun Creole seasoning
  • 1 teaspoons olive oil
  • 1 box (8 ounces) Jambalaya rice mix
  • 1 can (14.5 ounces) diced tomatoes, drained and divided
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons chopped fresh parsley
Directions
  • In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.

  • In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.

  • In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation. After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.

  • Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through. Serve


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