Spice up your kitchen with the bold flavors of Johnsonville sausage, succulent shrimp and Creole spices.
Just in time for Mardi Gras in New Orleans on March 4, Chef Tito Dudley, a.k.a. Chef T, shares his easy and delicious recipe for Jambalaya. This classic and comforting dish uses the bold flavors of Johnsonville’s Andouille Dinner Sausage paired with succulent shrimp and fragrant Creole spices for a truly authentic taste experience. Taking a trip to the Big Easy has never been so simple!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
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 teaspoon 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
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 three to five 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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