PREP TIME: 5 MINS | COOK TIME: 25 MINS | PORTION: 6 servings
A complete meal in a single pan. Packed with tender rice, shrimp, your favourite Jambalaya, tomatoes, and Creole seasoning. Incredibly flavorful and the best Jambalaya that you can make in a skillet or multi-cooker.
Ingredients
1 tsp olive oil
1 package (8 oz) of raw shrimp, peeled and deveined
1 package (13.5 oz) JOHNSONVILLE® Andouille Rope Sausage, cut into 1/4” coin-slice pieces
2 tsp Cajun, Creole seasoning
1 tsp hot pepper sauce
1 box (8 oz) jambalaya rice mix
1 tsp Worcestershire sauce
2 tbsp chopped fresh parsley
1 can (14.5 oz) diced tomatoes, drained and divided
HOW TO MAKE 1-2-3 JAMBALAYA
Step 1: Place the sausage, shrimp, and Cajun-Creole seasoning in a bowl. Mix well.
Step 2: Cook the sausage and shrimp in a skillet with oil for about 3 to 5 minutes over medium heat or until the shrimp is pink.
Step 3: Following the package directions, cook the rice in a saucepan. To the rice, add half of the tomatoes.
Step 4: Add the rest of the tomatoes after 12 minutes of cooking the rice along with Worcestershire sauce, hot pepper sauce, and parsley.
Step 5: Cook further on low until the liquid has been absorbed and the rice is tender and covered.
Step 6: To the rice mixture, add the sausage and stir well. Continue to cook until heated through.
To make in a Multi-Cooker:
Step 1. Set the Multi-cooker on “Saute”. Add the sausage, stir, and cook for about 5 to 7 minutes until the sausage is no longer pink.
Step 2: Then, add the Cajun seasoning along with rice mix, diced tomatoes, 2-1/2 cups water, Worcestershire sauce, and hot pepper sauce.
Step 3: Put the lid on, seal, and close the pressure-release valve. Press the manual high-pressure setting for 10 minutes.
Step 4: To release the pressure naturally, allow it to stand for 15 minutes. Before removing the lid, make sure to release the rest of the pressure.
Step 5: Next, add the shrimp and cover. Allow the dish to stand for about 5 minutes until the shrimp is pink.
Ingredients
- 1 tsp olive oil
- 1 package (8 oz) of raw shrimp, peeled and deveined
- 1 package (13.5 oz) JOHNSONVILLE® Andouille Rope Sausage, cut into 1/4” coin-slice pieces
- 2 tsp Cajun, Creole seasoning
- 1 tsp hot pepper sauce
- 1 box (8 oz) jambalaya rice mix
- 1 tsp Worcestershire sauce
- 2 tbsp chopped fresh parsley
- 1 can (14.5 oz) diced tomatoes, drained and divided
Instructions
Step 1: Place the sausage, shrimp, and Cajun-Creole seasoning in a bowl. Mix well.
Step 2: Cook the sausage and shrimp in a skillet with oil for about 3 to 5 minutes over medium heat or until the shrimp is pink.
Step 3: Following the package directions, cook the rice in a saucepan. To the rice, add half of the tomatoes.
Step 4: Add the rest of the tomatoes after 12 minutes of cooking the rice along with Worcestershire sauce, hot pepper sauce, and parsley.
Step 5: Cook further on low until the liquid has been absorbed and the rice is tender and covered.
Step 6: To the rice mixture, add the sausage and stir well. Continue to cook until heated through.
To make in a Multi-Cooker:
Step 1. Set the Multi-cooker on “Saute”. Add the sausage, stir, and cook for about 5 to 7 minutes until the sausage is no longer pink.
Step 2: Then, add the Cajun seasoning along with rice mix, diced tomatoes, 2-1/2 cups water, Worcestershire sauce, and hot pepper sauce.
Step 3: Put the lid on, seal, and close the pressure-release valve. Press the manual high-pressure setting for 10 minutes.
Step 4: To release the pressure naturally, allow it to stand for 15 minutes. Before removing the lid, make sure to release the rest of the pressure.
Step 5: Next, add the shrimp and cover. Allow the dish to stand for about 5 minutes until the shrimp is pink.
