Smoked Sausage and Pepper Creole Jambalaya

Name: Smoked Sausage and Pepper Creole Jambalaya
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 411 grams diced tomatoes, undrained; 237 milliliters chopped celery; 237 milliliters long grain rice; 237 milliliters chopped onion; 1 package McCormick® Gourmet Smoked Sausage & Pepper Creole Jambalaya; 227 grams shrimp, peeled and deveined; 227 grams boneless skinless chicken breasts, cut into 1-inch cubes; 227 grams smoked turkey sausage, sliced 1/2-inch thick; 1 Tbsp vegetable oil; 532 milliliters water

Smoked Sausage and Pepper Creole Jambalaya might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 231 calories, 20g of protein, and 6g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Creole cuisine. If you have gourmet sausage & pepper creole jambalaya, celery, rice, and a few other ingredients on hand, you can make it.

Instructions

Heat oil in large nonstick skillet on medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add celery and onion; cook and stir 5 minutes or slightly softened.

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Celery

Onion

Add chicken and sausage; cook and stir 5 minutes or until chicken is no longer pink.

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Whole Chicken

Sausage

Stir in Seasoning

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Seasoning

Mix, water, tomatoes and rice. Bring to boil. Reduce heat to low; cover and simmer 30 minutes.

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Tomato

Water

Rice

Stir in shrimp; cover and cook 5 minutes longer or just until shrimp turn pink and rice is tender.

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Shrimp

Rice

Equipment

Frying Pan

Ingredients

Servings:

411grams

diced tomatoes, undrained 237milliliters

chopped celery 237milliliters

long grain rice 237milliliters

chopped onion 1package

McCormick® Gourmet Smoked Sausage & Pepper Creole Jambalaya 227grams

shrimp, peeled and deveined 227grams

boneless skinless chicken breasts, cut into 1-inch cubes 227grams

smoked turkey sausage, sliced 1/2-inch thick 1Tbsp

vegetable oil 532milliliters

water

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Palacio de Fefinanes Albarino with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.