dinner · lunch · Southern-inspired
1-2-3 Jambalaya
A main dish centered on johnsonville® andouille dinner sausage, shrimp, creole seasoning, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 1 item 1 (13.5 ounce) package Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch thick coin pieces
- 1 pound 1/2 pound medium shrimp, peeled and deveined*
- 2 teaspoon 2 teaspoons Creole seasoning
- 1 teaspoon 1 teaspoon olive oil
- 1 item 1 (8 ounce) package Zatarain's® Jambalaya Rice Mix
- 1 item 1 (14 ounce) can diced tomatoes, drained
- 1 teaspoon 1 teaspoon Worcestershire sauce
- 1 teaspoon 1 teaspoon hot pepper sauce
- 2 tablespoon 2 tablespoons parsley, chopped
Equipment
Large skillet
How to make it
- 1
Measure and prepare johnsonville® andouille dinner sausage, shrimp, creole seasoning, olive oil, zatarain's® jambalaya rice mix, tomatoes, worcestershire sauce, pepper sauce, and parsley as listed.
- 2
Cook pepper sauce first until fragrant and softened, then add johnsonville® andouille dinner sausage, shrimp, creole seasoning, zatarain's® jambalaya rice mix, tomatoes, worcestershire sauce, and parsley.
- 3
Stir in the prepared ingredients and olive oil; cook using the technique indicated by the title until tender and evenly combined.
- 4
Taste, adjust the seasoning, and serve at the intended temperature.
- 5
Cook shellfish until opaque and firm.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free.
Contains shellfish. Packaged ingredients can vary, so check labels and cross-contact information.
