- 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 is tender. Add sausage, shrimp or chicken to rice; stir until heated through. Serve Yield: 6 servings.
Reviews for1-2-3 Jambalaya
"Photo looks good. But way to salty for me. No, I will not prepare this."
"Way too salty when prepared as directed, at least using my "go-to" Creole seasoning, Tony Chachere's Original. Also very spicy. I agree with other reviewers - use reduced sodium products and/or adjust the seasoning. It is easy, though."
"Great for easy camping dinner! As a Taste of Home volunteer food editor and mother of Boy Scout campers I appreciate easy to assemble meals that provide a hearty meal. We drain the tomatoes and use the juice to as the liquid called for in the recipe. Very flavorful. By simply adding a toss salad and fruit boys have a complete meal!"
"I left out the hot pepper sauce--and it was plenty hot! This doesn't taste as good as Jambalaya from scratch, but it's quicker and easier. Hubby loved it. Tasty, but be prepared for a spicy result!"
"I used the Johnsonville brand andouille, low sodium tomatoes and low sodium Zatarans dirty rice (couldn't find the low sodium jambalaya rice). Can't imagine using regular because it would have been way too salty. So easy, and so delicious !!!"
"I love this recipe and have made it several times. I prefer chicken over shrimp and use the reduced sodium Zataran's Jambalaya rice mix. After making it the first time, I quickly found out that in my house I have to make a double batch so there are always plenty of leftovers ... and I'm looking forward to making this for my office Christmas potluck this year ... This is a definite regular in my family's dinner rotation!"
"this was quick and delicious. My extra picky kids even ate it without complaint so it will definitely be made again. I followed the recipe exactly and for our tastes nothing needed to be changed at all. Had a bit of a bite that made it extra yummy to eat the leftovers when it was kicked up a notch more."
"The Creole seasoning and the hot sauce combined was just a little too much for me. Leftovers are even hotter! The jambalaya mix is plenty spicy alone. If I make this again I'll reduce the Creole seasoning and not use the hot sauce at all."
"I made this tonight for a group of 10 boys and they loved it!! So simple to make!!"
"This is nice and tasty."