Jambalaya Maque Choux

Name: Jambalaya Maque Choux
Prep time: 10 min
Cook time: 30 min
Yield: 7
Cuisine: American,
Ingredients: 1 tbsp oil; 1/2 pound 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 Mix, Original; 1 cup frozen corn

This recipe offers a fun Cajun twist on our New Orleans-style Jambalaya. Corn maque choux is a traditional south Louisiana dish with corn and peppers, usually serves as a side or over rice. Add some andouille sausage in our version to kick up the flavor! Read More Read Less

10m

PREP TIME

30m

COOK TIME

235

CALORIES

9

INGREDIENTS

Servings: 7

Ingredients

1 tablespoon oil
1/2 pound 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; cover and cook 5 minutes longer or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving