Ready in 2 hours
Serves : 6
By Janice Davis
1 13 ounce Pkg Johnsville Andouille Sasuage
1/2 pound muedium Shrimp
2 tsp Cajun Seasoning
1 tsp olive oil
1 8 ounce package Zatarain’s Jambalaya Rice Mix
1 14 ounce can diced tomatoes, drained
1 tsp Hot pepper sauce
1 tsp Worcestershire sauce
2 tablespoon Parsley
In a bowl, toss sausage and Shrimp or chicken and cajun seasoning.
In a skillet, cook the sausage mixture in oil over medium heat until fully cooked.
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 seasoning.
I doubled this recipe by using two boxes of rice and two cans of tomatoes because I probably had more shrimp then 1/2 pound. I also coated the sausage and shrimp with Cajun seasoning, didn’t measure the amount. I did not drain the tomatoes but it took the rice longer to cook anyway, so the extra liquid probably helped. It still only made about 6 large servings. My husband loved it!