Recall Notice: THIS PRODUCT has been recalled. Click here to learn more.

Easy Dinner Recipe Skillet Recipe


10 mins
30 mins
Portions: 8 Servings

All the great taste that you love about Paella combining Johnsonville sausage and shrimp…prepared on the stove top in a fraction of the time!

Skip to recipe

Made by the Sausage Chefs


  • 1 package (13.5 ounces) JOHNSONVILLE Andouille Rope Sausage cut into 1/4-inch slices
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 cups water
  • 1 package (8 ounces) jambalaya rice mix
  • 1/2 pound medium uncooked shrimp, peeled and deveined
  • 1 cup frozen peas, thawed

Cooking Instructions

  1. In a large skillet, combine the Andouille sausage, tomatoes, onions, green peppers and water. Bring to a boil, stirring occasionally.
  2. Stir in jambalaya rice mix. Reduce heat to low; cover and simmer for 15 minutes.
  3. Stir in shrimp and peas; cover and cook 5-10 minutes longer or until shrimp turn pink and rice is tender.