1-2-3 Jambalaya

4.9 of 5 Average Rating (10 total reviews)
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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 in 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!

  • Servings: 6
  • Prep: 5 minutes
  • Cook: 25 minutes

1-2-3 Jambalaya

What you need

  • 1 package
    (13.5 ounces) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch coins
  • 1/2 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
  • 1 teaspoon
    hot pepper sauce
  • 2 tablespoons
    parsley, chopped

Preparation

  • 1
    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.
  • 2
    Prepare jambalaya rice mix according to package directions, adding half of the tomatoes.
  • 3
    About ten minutes before the rice is done and while it is still firm, add the remaining tomatoes, Worcestershire sauce, hot sauce and parsley. Partially cover and finish cooking. Stir in sausage mixture.
  • 4
    To serve, taste and adjust seasonings, adding a little additional Creole seasoning if you want it more spicy. Spoon into large bowls.

4.9 of 5 Average Rating (10 total reviews)
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Salty and not spicy enough

by BJW 1 month ago
The recipe does taste pretty good and couldn't be simpler. But it is really salty if you use a rice mix and the sausage--I think I'll do the rice base from scratch next time. The andouille sausage isn't spicy at all and I added an entire extra tsp of creole seasoning AND an extra tsp of Tabasco to get it closer to authentically spicy.
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1-2-3 jambalaya

by Campos 2 months ago
this food is so good i will make it again & again.
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1-2-3 JAMBALAYA

by Jessie Wright 2 months ago
I made this recipe but didnt have jambalaya rice mix so I just cooked rice and added different seasonings and it tasted wonderful. My husband loved it. I used your Italian sausage instead of the andouille. My husband loves it hot and spicy, but I can't tolerate quite as much of the spicy hot seasoned sausage, so I substituted your Johnsonville Italian sausage for the andouille and it tasted great. Next time I will make it for company. My son and his wife love hot and spicy so they will love this recipe for dinner. Thanks.
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fun dish

by tom steinback 2 months ago
My wife and I tried it. Wanted a little more meat so did both chicken and shrimp. Had cooked shrimp in the freezer so thawed them and added for the last 5 minutes to heat. It came out great. We will do it again.
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DELICIOUS

by MzBrand 2 months ago
Made this with sausage, chicken and shrimp. I doubled the recipe. Simply DELICIOUS!!
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Great!

by Mimi 2 months ago
Saw this recipe advertised in my magazine and it was delicious!
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excellent

by Al 3 months ago
My wife made this for me last night. What a great dinner served with a loaf of Italian bread.
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Yummy

by Bryanna 3 months ago
It smelled very good while it was cooking. I used the shrimp and it tasted delicious
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Great, but spicy :)

by Brooke 3 months ago
We found this recipe and it looked so good we had to try it. Only thing I didn't know is Creole Seasoning is HOT, i had never used it before and man my mouth was on fire! This was very tasty, next time I'll add less Creole Seasoning, but other than that it is very good!!!! We will be eating it again tonight :) Can't wait to try the other recipes!
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Before I make this

by Bitsey 3 months ago
Rated 5 stars because it sounds sooo good.
BUT before I make this, please provide the nutritional information. Fat? Calories? Carbs? Protein?????
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