1-2-3 Jambalaya

• Johnsonville Andouille Dinner Sausage↗1 ounce

  package, cut into 1/4‑inch slices

• raw shrimp, peeled and deveined or boneless skinless chicken breasts↗8 ounces

  or 8 ounces boneless skinless chicken breasts, cut into 1‑inch pieces

• cajun creole seasoning2 teaspoons
• olive oil↗1 teaspoon
• jambalaya rice mix1 ounce

  box

• diced tomatoes1 ounce

  drained and divided

• Worcestershire sauce↗1 teaspoon
• hot pepper sauce↗1 teaspoon
• chopped fresh parsley2 tablespoons

Step-by-step instructions

1. 1

   In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.

2. 2

   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.

3. 3

   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.

4. 4

   Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through. Serve.