Quick Shrimp and Spicy Jalapeño Chicken Sausage Jambalaya

Delicious, quick weeknight shrimp and sausage jambalaya with just the right touch of Creole seasoning.

Makes 6 Servings


1 Tbsp olive oil
12 oz al fresco® Spicy Jalapeño Chicken Sausage, cut into 1/4-inch slices
8 oz frozen peppers and onion mixture, thawed
2 cups Minute® Brown Rice, uncooked
1 3/4 cups reduced sodium chicken broth
1 tsp Creole seasoning
1/2 lb shrimp, peeled and deveined


Heat oil in a medium skillet over medium-high heat.  Add sausage and sauté until brown, 3 to 5 minutes.  Add pepper-onion blend and continue to cook 3 minutes, stirring occasionally.   Add rice, broth and seasoning.  Bring to a boil.  Cover and simmer 5 minutes. Stir in shrimp.  Cover and let stand until shrimp are cooked through, 5 to 6 minutes. For a more authentic New Orleans style recipe substitute equal amounts of fresh chopped celery, onions and green bell peppers (about ½ cup each) for the frozen pepper-onion blend.