Smoked Sausage and Pepper Creole Jambalaya

Smoked Sausage and Pepper Creole Jambalaya

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  McCormick® Gourmet

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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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Review (1)

Rate This Recipe
kishore
7

kishore

Easy to put together, and delicious. Made it just as described on the packet except I didn't use celery as I had none on hand.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 218 cal
  • 11%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 22.7 g
  • 7%
  • Protein
  • 17.8 g
  • 36%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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