Best Express Jambalaya Recipes

EXPRESS SHRIMP & SAUSAGE JAMBALAYA

Express Shrimp & Sausage Jambalaya image

You don't have to sacrifice the traditional smoky punch of this Cajun favorite just because you're short on time. All you need is some purchased sausage and quick-cooking brown rice to create a rich, satisfying dinner on any weeknight. Have some sliced berries for dessert to cool off your palate!

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

1 teaspoon canola oil
8 ounces andouille sausage, (see Ingredient note) or low-fat kielbasa, cut into 1/4-inch-thick slices
1 16 ounce bag frozen bell pepper and onion mix
1 14 ounce can reduced-sodium chicken broth
2 cups instant brown rice
8 ounces raw shrimp, (26-30 per pound), peeled and deveined

Steps:

Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
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Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve.
Tip:
Ingredient Note: Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it near other smoked sausages in large supermarkets or specialty food stores.

EXPRESS JAMBALAYA

Express Jambalaya image

You're only moments away from a Creole adventure when you combine recipe-ready cut-up chicken with rice-and-pasta mix, seasoned tomatoes and Polish sausage.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Number Of Ingredients 5

Ingredients

1 pound boneless skinless chicken breast halves, cut into 3/4- to 1-inch pieces
1 package (6.8 ounces) rice and vermicelli mix with Spanish seasonings
2 cups water
1 can (14 1/2 ounces) chunky tomatoes with crushed red pepper, undrained
1/2 pound fully cooked Polish sausage, cut into 1/2-inch slices

Steps:

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown. Remove chicken from skillet.
Cook rice and vermicelli mix (without seasonings) in skillet over medium heat, stirring frequently, until golden brown. Gradually stir in water, tomatoes and seasonings from rice and vermicelli mix. Heat to boiling. Stir in sausage and chicken; reduce heat.
Cover and simmer 15 to 20 minutes, stirring occasionally, until liquid is absorbed and chicken is no longer pink in center.

Nutrition Facts : Calories 280, Carbohydrate 18 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 730 mg

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