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
3 teaspoons Cajun seasoning
1 teaspoon olive oil
1 box (8 ounces) jambalaya rice mix
1 can (14.5 ounces) diced tomatoes
hot pepper sauce, to taste
2 tablespoons chopped fresh parsley, to garnish

Directions

In a saucepan, prepare rice mix according to package directions.
In a bowl, combine sausage and shrimp with Cajun seasoning and salt; toss to coat.
In a skillet, cook and stir sausage and shrimp in oil over medium heat until shrimp turns pink; 3-5 minutes. Set aside and keep warm.
Transfer cooked rice to skillet; add tomatoes.
Continue to cook on low, stirring occasionally, until mixture is heated through.