Smoked Sausage and Pepper Creole Jambalaya

Smoked Sausage and Pepper Creole Jambalaya

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"A taste of New Orleans -- this classic one-skillet rice dish is seasoned to perfection with McCormick® Gourmet Smoked Sausage & Pepper Creole Jambalaya Recipe & Seasoning Mix."
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1 h servings 218 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in large nonstick skillet on medium-high heat. Add celery and onion; cook and stir 5 minutes or slightly softened. Add chicken and sausage; cook and stir 5 minutes or until chicken is no longer pink.
  2. Stir in Seasoning Mix, water, tomatoes and rice. Bring to boil. Reduce heat to low; cover and simmer 30 minutes.
  3. Stir in shrimp; cover and cook 5 minutes longer or just until shrimp turn pink and rice is tender.


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Easy to put together, and delicious. Made it just as described on the packet except I didn't use celery as I had none on hand.

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