1-2-3 Jambalaya

⏱ 30 mins 🍽 6 serving(s) 🏷 Pork

This streamlined jambalaya delivers Creole comfort with minimal effort. Johnsonville Andouille sausage and your choice of shrimp or chicken are coated in Creole seasoning and sauteed. A jambalaya rice mix is prepared with diced tomatoes, Worcestershire, and hot pepper sauce, then combined with the cooked meats. The result is a hearty, authentic tasting dish perfect for a weeknight celebration, ready in about 30 minutes.

1-2-3 Jambalaya

Ingredients

  • 1 (13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/4 -inch slices
  • 8 ounces raw shrimp, peeled and deveined or 8 ounces boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 teaspoons cajun creole seasoning
  • 1 teaspoon olive oil
  • 1 (8 ounce) box jambalaya rice mix
  • 1 (14 1/2 ounce) can diced tomatoes, drained and divided
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons chopped fresh parsley

Method

  1. Place the sausage and your chosen shrimp or chicken in a bowl with the Cajun Creole seasoning and toss until evenly coated.
  2. Warm the olive oil in a skillet. Cook the seasoned sausage and seafood or poultry, stirring frequently, until the shrimp are pink or the chicken pieces are cooked through, which should take roughly 3-5 minutes.
  3. While the meat cooks, prepare the jambalaya rice mix in a saucepan as directed on its package. Stir half of the drained tomatoes into the rice at the beginning. After 12 minutes of cooking, mix in the rest of the tomatoes along with the Worcestershire sauce, hot pepper sauce, and fresh parsley.
  4. Cover the saucepan and let the rice finish cooking on a low setting until all the liquid is absorbed and the rice is tender. Stir the cooked sausage, shrimp or chicken into the rice mixture and heat everything through before serving.

Nutrition (per serving)

Sodium247700 mg

Recipe details

CategoryPork
AuthorJohnsonville Sausage