1-2-3 Jambalaya

1-2-3 Jambalaya

26

"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!"
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Ingredients

30 m servings 376 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1459 mg
  • 58%

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.

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Directions

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  1. In a bowl, combine sausage, shrimp or chicken with 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.
  2. 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.
  3. Add sausage, shrimp or chicken to rice, stir until heated through. Serve.

Footnotes

  • * Instead of 1/2 pound shrimp, you can substitute 1/2 pound boneless, skinless chicken breast, cut into 1-inch cubes.

Reviews

26
  1. 29 Ratings

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Most helpful positive review

I made this for lunch today & evidently didn't notice it called for the Zatarain's® Jambalaya Rice Mix when I made out my grocery list, so I had to improvise & make my own. I used 2 cups Minute ...

Most helpful critical review

I had high hopes for this recipe because it looked and smelled wonderful. Unfortunately, my family thought it was just ok. The recipe called for shrimp, but, in the recipe directions it said ...

I made this for lunch today & evidently didn't notice it called for the Zatarain's® Jambalaya Rice Mix when I made out my grocery list, so I had to improvise & make my own. I used 2 cups Minute ...

I had high hopes for this recipe because it looked and smelled wonderful. Unfortunately, my family thought it was just ok. The recipe called for shrimp, but, in the recipe directions it said ...

I'm not a rice girl, but my family is; I AM a Creole-Cajun-Anything-Blackened girl. I enjoyed this meal right along with them! Our grocery didn't carry the Johnsonville Andouille so we subbed ...

Wow! I really enjoyed this, and it was super easy. I used a 14-oz package of Johnsonville's New Orleans-style andouille sausage and a 10-oz can of chicken. I did add a sauteed onion and green pe...

I liked this as the recipe stands, but I loved it when I substituted rotel for the diced tomatoes.

Too much hot sauce! My husband loves spicy foods, but even he said the heat on this detracted from the flavors. And I'm not sure that the rice mix is necessary. The seasonings add enough flav...

whole family loved it! I used the "mild" Zatarains Jambalaya Rice mix. Also used turkey sausage 1/2 sweet and 1/2 spicy and the last of the tomatoes from the garden, pureed (my kids hate piece...

Easy to make.

Excellent Cajun dish. Better than Jambalaya I had at a restaurant in New Orleans.