Ingredients
1 package (13-1/2 ounce) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch slices8 ounces raw shrimp, peeled and deveined or 8 ounces boneless skinless chicken breast, cut into 1-inch pieces2 teaspoons Cajun Creole seasoning1 tablespoon olive oil1 box (8 ounces) Jambalaya rice mix1 can (14.5 ounces) diced tomatoes, drained and divided1 teaspoon Worcestershire sauce1 teaspoon hot pepper sauce2 tablespoons chopped fresh parsley
Preparation
In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.
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.
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.
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
