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1-2-3 Jambalaya

 1-2-3 Jambalaya
Brought to you by Johnsonville® Sausage
6 ServingsPrep: 5 min. Cook: 25 min


  • 1 package (13-1/2 ounce) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch slices
  • 8 ounces raw shrimp, peeled and deveined or 8 ounces boneless skinless chicken breast, cut into 1-inch pieces
  • 2 teaspoons Cajun Creole seasoning
  • 1 tablespoon 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


  • In a bowl, combine sausage, shrimp or chicken with Cajun Creole
  • seasoning; toss to coat.
  • In a skillet, heat oil over medium heat. Add sausage, shrimp or
  • chicken, cooking and stirring until shrimp turn pink or chicken is
  • no longer pink, about 3-5 minutes.
  • In a saucepan, prepare rice mix according to package directions. In
  • addition, add one-half of the tomatoes into the rice preparation.
  • 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

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1-2-3 Jambalaya (continued)

Directions (continued)

  • is tender. Add sausage, shrimp or chicken to rice; stir until
  • heated through. Serve Yield: 6 servings.