Jambalaya

Jambalaya

5 mins

25 mins

Portions: 6

Treat yourself

The South is known for its comfort food. And when you throw a little Johnsonville into the mix, that comfort food gets even more comforting. North, South, East, or West, this jambalaya will get you feelin’ your best.

Picture this: hearty grains of rice, simmering in a pot, soaking up the rich, smoky flavors of the finest Johnsonville sausages. Each spoonful is a dive into the heart of Southern cuisine, a warm embrace of spices and textures that dance on your taste buds like fireflies on a warm summer evening.

So, why wait, y’all? It’s time to treat yourself to a bowl of this heartwarming, soul-soothing jambalaya. Grab your spoon, gather your loved ones, and dive into a pot of our Johnsonville-infused jambalaya.

Ingredients

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

Directions

Combine sausage and shrimp with Cajun Creole seasoning; toss to coat.
In a skillet, cook and stir sausage and shrimp in oil over medium heat until shrimp turns pink; 3-5 minutes. Remove from heat; set aside.
In a saucepan, prepare the rice mix according to the package directions.
Add half of the tomatoes to the rice.
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 and shrimp to the rice mixture; stir until heated through.