Joann'S Jambalaya Recipe

Name: Joann'S Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound andouille sausage, cut into 1/4-inch-thick slices; 1 (10-oz.) package frozen vegetable seasoning blend; 1 (32-oz.) container low-sodium chicken broth; 1 (14.5-oz.) can fire-roasted diced tomatoes with garlic; 2 cups uncooked long-grain rice; 2 tablespoons chopped fresh parsley; 1 teaspoon Cajun seasoning; 2 teaspoons Worcestershire sauce; 1/8 teaspoon ground red pepper (optional); 2 tablespoons thinly sliced green onions

Servings: persons

1 pound andouille sausage, cut into 1/4-inch-thick slices
1 (10-oz.) package frozen vegetable seasoning blend
1 (32-oz.) container low-sodium chicken broth
1 (14.5-oz.) can fire-roasted diced tomatoes with garlic
2 cups uncooked long-grain rice
2 tablespoons chopped fresh parsley
1 teaspoon Cajun seasoning
2 teaspoons Worcestershire sauce
1/8 teaspoon ground red pepper (optional)
2 tablespoons thinly sliced green onions

1
Cook sausage in a large Dutch oven over medium-high heat, stirring frequently, 8 to 10 minutes or until browned. Remove sausage with a slotted spoon; drain on paper towels.
2
Add vegetable seasoning blend to hot drippings in Dutch oven, and saute 3 to 5 minutes or until thoroughly heated. Add broth, next 5 ingredients, sausage, and if desired, ground red pepper. Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until rice is tender and liquid is absorbed. Top with green onions, and serve immediately.
3
Note: For testing purposes only, we used McKenzie's Seasoning Blend frozen vegetables and Hunt's Fire Roasted Diced Tomatoes With Garlic.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound andouille sausage, cut into 1/4-inch-thick slices, 1 (10-oz.) package frozen vegetable seasoning blend, 1 (32-oz.) container low-sodium chicken broth, 1 (14.5-oz.) can fire-roasted diced tomatoes with garlic, and more.

Yes, Joann'S Jambalaya falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Joann'S Jambalaya

How did you like this recipe?

Frequently Asked Questions