Shrimp and Sausage Jambalaya

Shrimp and Sausage Jambalaya

My family loves a little spice to our food, especially in the fall when you can start to feel that cold nip in the air. One thing I can never go wrong with is Jambalaya. It takes just a few minutes of prep time and just a few more minutes to cook and in under 30 minutes you have a delicious, warm, and somewhat spicy dish that the whole family will love. This recipe makes enough to feed at least 4 people.

INGREDIENTS

32 oz jar KYVAN Jambalaya Sauce

13.5 ounces Johnsonville Andouille Split Rope Sausage, cut into 1/4-in. slices

1lb. raw Medium Shrimp, pealed and de-veined with tails removed

1 tbs. vegetable oil

2 cup uncooked white rice (yield 4 cups cooked)

DIRECTIONS

In a large sauce pan heat vegetable oil over medium heat and add the sausage and shrimp. Stir for 3-5 minutes until shrimp turns pink. Pour KYVAN Jambalaya Sauce into sauce pan and continue to cook over medium heat for 10-12 minutes. Prepare the rice according to the direction on the package. Place one cup of cooked rice in a bowl and spoon the desired amount of Jambalaya sauce over the rice. Easy and delicious! Enjoy!  

by Brad Chapman

*special thanks to our friends at KYVAN for the recipe inspiration!

Shrimp and Sausage Jambalaya