1-2-3 Jambalaya
1-2-3 Jambalaya
Enjoy some Creole comfort the quick and easy way in this creation made with Johnsonville® Andouille Rope Sausage. Use a favorite Jambalaya rice and Creole seasoning, add in some succulent shrimp, olive oil, tomatoes and hot pepper sauce to get the celebration started. Taking a trip to the Big Easy for an authentic taste experience has never been so simple!
Ingredients
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1
package
(13.5 ounces) JOHNSONVILLE® Andouille Rope Sausage, cut into 1/4-inch coin-slice pieces
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1
package (8 ounces) raw shrimp, peeled and deveined
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2
teaspoons
Cajun Creole seasoning
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1
teaspoon
olive oil
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1
box
(8 ounces) jambalaya rice mix
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1
can
(14.5 ounces) diced tomatoes, drained and divided
-
1
teaspoon
Worcestershire sauce
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1
teaspoon
hot pepper sauce
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2
tablespoons
chopped fresh parsley
REVIEWS
Directions
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In a bowl, combine sausage and shrimp with Cajun Creole seasoning; toss to coat.
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In a skillet, cook and stir sausage and shrimp in oil over medium heat until shrimp turns pink; 3-5 minutes.
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In a saucepan, prepare rice mix according to package directions.
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Add one-half of the tomatoes to rice.
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After 12 minutes of cooking, add the remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.
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Continue to cook on low, covered, until liquid is absorbed and rice is tender.
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Add sausage and shrimp to rice mixture; stir until heated through.
Multi-Cooker Directions
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In the Multi-Cooker, cook and stir sausage on sauté setting until sausage is browned; 5-7 minutes.
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Add the Cajun seasoning, rice mix, diced tomatoes, 2-1/2 cups water, Worcestershire sauce and hot pepper sauce.
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Secure lid on pot and close pressure-release valve.
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Select manual high pressure setting for 10 minutes.
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Let stand 15 minutes to release pressure naturally. Release any remaining pressure before removing lid.
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Add shrimp; cover and let stand 5 minutes or until shrimp turn pink.
