Put a Cajun twist on our New Orleans-style Jambalaya. We took a traditional corn maque choux with fresh corn and peppers and jazzed it up with andouille sausage.
10m
PREP TIME
30m
COOK TIME
235
CALORIES
9
INGREDIENTS
Servings: 7 (1 cup)
Ingredients
- 1 tablespoon oil
- 1/2 pound gluten-free andouille sausage, cut into 1/4-inch slices
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red onion
- 2 1/2 cups water
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 package Zatarain's® Jambalaya Rice Mix
- 1 cup frozen corn
INSTRUCTIONS
- 1 Heat oil in large skillet on medium-high heat. Add sausage; cook and stir 2 minutes. Add celery, bell pepper and onion; cook and stir 3 minutes or until sausage is browned and vegetables begin to softened
- 2 Stir in water, tomatoes and Rice Mix. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir in corn; coven and cook 5 minutes longer or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving
