I have always wanted to make my own jambalaya but have never gotten around to it. After receiving the McCormick seasonings, the day finally came. It was much easier and quicker than I ever thought it would be.
This was a fabulous week night meal. I followed the McCormick recipe and just added some extra fresh red peppers to the skillet. It was easy to stir the skillet occasionally while I checked on my kids doing their homework. A gourmet dinner was ready in an hour!
Smoked Sausage And Shrimp Jambalaya
- 1 tablespoon vegetable oil
- 1 cup chopped celery
- 1 cup chopped onion
- ½ pound boneless skinless chicken breasts cut into 1-inch cubes
- ½ pound smoked turkey sausage sliced ½-inch thick
- 1 tablespoon cajun seasoning
- 2 ¼ cups water
- 1 can 14 ½ ounces diced tomatoes, undrained
- 1 cup long grain rice
- ½ pound large shrimp peeled and deveined
- Heat oil in large nonstick skillet on medium-high heat. Add celery and onion; cook and stir 5 minutes or slightly softened. Add chicken and sausage; cook and stir 5 minutes or until chicken is no longer pink.
- Stir in Seasoning Mix, water, tomatoes and rice. Bring to boil. Reduce heat to low; cover and simmer 30 minutes.
- Stir in shrimp; cover and cook 5 minutes longer or just until shrimp turn pink and rice is tender.