Jambalaya

15 mins
40 mins
Portions: 6-8

Treat yourself

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.

Ingredients

Let's Get Cooking

  1. Combine sausage and shrimp with Cajun Creole seasoning; toss to coat.
  2. In a skillet, cook and stir sausage and shrimp in oil over medium heat until shrimp turns pink; 3-5 minutes.
  3. In a saucepan, prepare the rice mix according to the package directions.
  4. Add one-half of the tomatoes to the rice.
  5. After 12 minutes of cooking, add the remaining tomatoes, Worcestershire sauce, hot pepper sauce, and parsley.
  6. Continue to cook on low, covered, until liquid is absorbed and rice is tender.
  7. Add sausage and shrimp to the rice mixture; stir until heated through.

Multi-Cooker Directions

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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