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The South is known for its comfort food. And when you throw a little Johnsonville into the mix, that comfort food gets even more comforting. North, South, East, or West, this jambalaya will get you feelin’ your best.
Picture this: hearty grains of rice, simmering in a pot, soaking up the rich, smoky flavors of the finest Johnsonville sausages. Each spoonful is a dive into the heart of Southern cuisine, a warm embrace of spices and textures that dance on your taste buds like fireflies on a warm summer evening.
So, why wait, y’all? It’s time to treat yourself to a bowl of this heartwarming, soul-soothing jambalaya. Grab your spoon, gather your loved ones, and dive into a pot of our Johnsonville-infused jambalaya.
01 In the Multi-Cooker, cook and stir the sausage on sauté until browned, 5-7 minutes.
02 Add the Cajun seasoning, rice mix, diced tomatoes, 2-1/2 cups water, Worcestershire sauce and hot pepper sauce.
03 Secure the lid on the pot and close the pressure-release valve.
04 Select the manual high-pressure setting for 10 minutes.
05 Let stand for 15 minutes to release pressure naturally. Release any remaining pressure before removing the lid.
06 Add shrimp; cover and let stand 5 minutes or until shrimp turn pink.
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