Best Jambalaya Recipe Ever!. I had tried making Jambalaya years before and it was complicated and didn't have the creole taste. When I saw how easy this recipe looked I thought I would give it a shot. OMG! This was the perfect recipe! It tasted wonderful; exactly like southern jambalaya should taste. It was spicy without being too spicy, and it had the creole taste that comes from Louisiana. And it was so easy! Everyone in my family loved it. I will be making this Jambalaya again and again! — Julie Hartford
- 1 package (13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Andouille Sausage Rope, cut into 1/4-inch slices
- 8 ounce raw shrimp, peeled and deveined or 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
- 2 teaspoons Cajun Creaole 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 3-5 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.