Jambalaya is the original dish in the South — particularly in Louisiana where Cajun food reigns supreme. But stew-like recipe actually came from from Spanish, French, and West African cuisines. Traditional jambalaya is a lot like gumbo or paella, but it’s much easier to make and doesn’t take as long to prepare…
Jambalaya is made with white rice mixed with meat, seafood, and vegetables. Most recipes — like ours here — use some type of smoked meat, like Hillshire Farm® Andouille. But you can also make your homemade jambalaya with pork, chicken, beef, crawfish, and shrimp.
The smoked meat we use is Hillshire Farm® Smoked Sausage. It’s fully cooked and made with real pork, turkey and beef. We suggest browning your smoked sausage on the stovetop with melted butter, onions, bell peppers, and garlic, but if you want to grill your Hillshire Farm® Smoked Sausage first, giving it a crispy texture — go for it! And while you’re considering ways to improvise and add your own personal touch, might we suggest using our Cajun Style Andouille Smoked Sausage to your jambalaya?
No matter which Hillshire Farm smoked sausage you use, this jambalaya recipe is sure to impress all who indulge!
- Cut sausage into 1/2" slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
- Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
- Gently stir in hot rice and cook 3-5 minutes or until heated through.
|Calories280Calories from Fat20|
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|Calories from Fat20|
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