Skillet Recipe

1-2-3 Jambalaya

5 mins
25 mins
Portions: 6 Servings

Enjoy some Creole comfort the quick and easy way in this creation made with Johnsonville Andouille Smoked 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!

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Made by the Sausage Chefs


  • 1 package (13.5 ounces) JOHNSONVILLE Andouille Smoked Rope Sausage, cut into 1/4-inch coin-slice pieces
  • 1 package (8 ounces) raw shrimp, peeled and deveined
  • 2 teaspoons Cajun Creole 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

Cooking Instructions

  1. In a bowl, combine sausage and shrimp with Cajun Creole seasoning; toss to coat.
  2. In a skillet, cook and stir sausage and shrimp in oil over medium heat until shrimp turns pink; 3-5 minutes.
  3. In a saucepan, prepare rice mix according to package directions.
  4. Add one-half of the tomatoes to rice.
  5. After 12 minutes of cooking, add the remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.
  6. Continue to cook on low, covered, until liquid is absorbed and rice is tender.
  7. Add sausage and shrimp to rice mixture; stir until heated through.

Multi-Cooker Directions

  1. In the Multi-Cooker, cook and stir sausage on sauté setting until sausage is browned; 5-7 minutes.
  2. Add the Cajun seasoning, rice mix, diced tomatoes, 2-1/2 cups water, Worcestershire sauce and hot pepper sauce.
  3. Secure lid on pot and close pressure-release valve.
  4. Select manual high pressure setting for 10 minutes.
  5. Let stand 15 minutes to release pressure naturally. Release any remaining pressure before removing lid.
  6. Add shrimp; cover and let stand 5 minutes or until shrimp turn pink.