Smoked Sausage and Pepper Creole Jambalaya |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A taste of New Orleans -- this classic one-skillet rice dish is seasoned to perfection with McCormick® Gourmet Smoked Sausage & Pepper Creole Jambalaya Recipe & Seasoning Mix. Ingredients:
1 tablespoon vegetable oil |
1 cup chopped celery |
1 cup chopped onion |
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1/2 pound smoked turkey sausage, sliced 1/2-inch thick |
1 package mccormick® gourmet smoked sausage & pepper creole jambalaya |
2 1/4 cups water |
1 (14.5 ounce) can diced tomatoes, undrained |
1 cup long grain rice |
1/2 pound large shrimp, peeled and deveined |
Directions:
1. Heat oil in large nonstick skillet on medium-high heat. Add celery and onion; cook and stir 5 minutes or slightly softened. Add chicken and sausage; cook and stir 5 minutes or until chicken is no longer pink.
2. Stir in Seasoning Mix, water, tomatoes and rice. Bring to boil. Reduce heat to low; cover and simmer 30 minutes.
3. Stir in shrimp; cover and cook 5 minutes longer or just until shrimp turn pink and rice is tender.
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