White Pattern

Quick Jambalaya

Hillshire Farm® Smoked Sausage is the savory secret to mastering this classic Cajun, quick jambalaya recipe.

Smoked Sausage
  • 20min
  • 20min
  • 13
  • 6
  • 1 package Smoked Sausage
  • 1 tablespoon butter or margarine
  • 1 onion, chopped
  • 1 red bell pepper, seeded, chopped
  • 1 green bell pepper, seeded, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 pound large raw shrimp, peeled, deveined
  • 6 cups hot cooked long grain white rice
  1. Cut sausage into 1/2" slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
  2. Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
  3. Gently stir in hot rice and cook 3-5 minutes or until heated through.