Jambalaya Maque Choux
Jambalaya Maque Choux
Corn maque choux is a traditional south Louisiana dish with corn and peppers, usually serves as a side or over rice. Add some Andouille sausage to kick up the flavor!
Ingredients
-
1
tablespoon
olive oil
-
1/2
package
(13.5 ounces) Johnsonville® Andouille Smoked Rope Sausage, cut into 1/4-inch slices
-
1
cup
chopped celery
-
1/2
cup
chopped green bell pepper
-
1/2
cup
chopped red onion
-
2-1/2
cups
water
-
1
can
(14.5 ounces) diced tomatoes, undrained
-
1
package
(8 ounces) Zatarain’s® Jambalaya Rice Mix, Original
-
1
cup
frozen corn
REVIEWS
Directions
-
Heat oil in large skillet on medium-high heat. Add sausage; cook and stir 2 minutes. Add the celery, bell pepper and onion; cook and stir 3 minutes or until sausage is browned and vegetables begin to soften.
-
Stir in water, tomatoes and rice mix. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir in corn; cover and cook 5 minutes longer or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.