1-2-3 Jambalaya

Recipe submitted by: Amy Pickett

Recipe courtesy of:

Enjoy some Creole comfort the quick and easy way with this Johnsonville creation.
cook 5min
cook 25min
cook 6

What's in it


1 package
(13.5 ounces) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch coins
1/2 pound
medium raw shrimp, peeled and deveined OR boneless, skinless chicken breast, cut into 1- inch cubes
2 teaspoons
Creole seasoning
1 teaspoon
olive oil
1 box
(8 ounces) jambalaya rice mix
1 can
(14 ounces) diced tomatoes, drained
1 teaspoon
Worcestershire sauce
1 teaspoon
hot pepper sauce
2 tablespoons
parsley, chopped

How to cook it


  • In a bowl, toss Johnsonville® Andouille Dinner Sausage, shrimp or chicken and Creole seasoning. In a skillet, cook the sausage mixture in oil over medium heat until shrimp or chicken is fully cooked; set aside.
  • Prepare jambalaya rice mix according to package directions, adding half of the tomatoes.
  • About ten minutes before the rice is done and while it is still firm, add the remaining tomatoes, Worcestershire sauce, hot sauce and parsley. Partially cover and finish cooking. Stir in sausage mixture.
  • To serve, taste and adjust seasonings, adding a little additional Creole seasoning if you want it more spicy. Spoon into large bowls.