1-2-3 Jambalaya Recipe


  • 1 package (13.5 ounces) Johnsonville® Andouille Dinner Sausage, cut into ¼-inch coins
  • ½ pound medium raw shrimp, peeled and deveined OR boneless, skinless chicken breast, cut into 1- inch cubes
  • 2 teaspoons Creole seasoning
  • 1 teaspoon olive oil
  • 1 box (8 ounces) jambalaya rice mix
  • 1 can (14 ounces) diced tomatoes, drained
  • 1 teaspoon Worcestershire sauce
  • + 2 more ingredients
    • 1 teaspoon hot pepper sauce
    • 2 tablespoons parsley, chopped

In a bowl, toss Johnsonville® Andouille Dinner Sausage, shrimp or chicken and Creole seasoning. In a skillet, cook the sausage mixture in oil over medium heat until shrimp or chicken is fully cooked; set aside. Prepare jambalaya rice mix according to package directions, adding half of the ...

View full recipe at SpringPad


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