1-2-3 Jambalaya

1-2-3 Jambalaya

The Kitchen at Johnsonville Sausage 0

"Enjoy some Creole comfort the quick and easy way with this Johnsonville creation. Using your favorite Jambalaya rice and Creole seasoning, add in some succulent shrimp, olive oil, tomatoes and hot pepper sauce to get the celebration started. Add Johnsonville's Andouille Dinner Sausage to bring everything together for a truly authentic taste experience. Taking a trip to the Big Easy has never been so simple!"

Ingredients 30 m {{adjustedServings}} servings 376 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1459 mg
  • 58%

Based on a 2,000 calorie diet

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  1. In a bowl, combine sausage, shrimp or chicken with Creole seasoning; toss to coat. In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.
  2. In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation. After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley. Continue to cook on low, covered, until liquid is absorbed and rice is tender.
  3. Add sausage, shrimp or chicken to rice, stir until heated through. Serve.
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  • * Instead of 1/2 pound shrimp, you can substitute 1/2 pound boneless, skinless chicken breast, cut into 1-inch cubes.
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Reviews 25

  1. 28 Ratings

Peggi Weaver Tebben

I made this for lunch today & evidently didn't notice it called for the Zatarain's® Jambalaya Rice Mix when I made out my grocery list, so I had to improvise & make my own. I used 2 cups Minute rice & 2 cups of water & about 1 tsp. Cajun Seasoning instead. It was perfect. I used 13 med size shrimp instead of 1/2 cup. I also used the diced tomatoes with green chili's, so didn't need to add extra Creole Seasoning. It also never said to add the 2 mixtures together at the end, but I did. I would make this over again. Thanks Johnsonville®.


I had high hopes for this recipe because it looked and smelled wonderful. Unfortunately, my family thought it was just ok. The recipe called for shrimp, but, in the recipe directions it said shrimp or chicken,so, I used chicken since I already had it in my freezer. I think our issue was the flavor of the rice with the diced tomatoes. It had too strong of a tomato flavor for us. I think if I had used the spicy tomatoes with chilies like another reviewer we might have liked it better. That being said - we thought the Johnsonville sausage had a really good flavor and I will definitely buy that again to use in a different recipe.

Angela Sackett

I'm not a rice girl, but my family is; I AM a Creole-Cajun-Anything-Blackened girl. I enjoyed this meal right along with them! Our grocery didn't carry the Johnsonville Andouille so we subbed in Italian and it worked just fine! We're a family of 7; we doubled the recipe and will have plenty of leftovers for lunch tomorrow!