15 Minute Shrimp and Sausage Jambalaya

For this Quick Jambalaya I used a couple of handfuls of pre-cooked shrimp from the freezer, half a package of turkey smoked sausage and a handful of leftover rotisserie chicken.  I have a couple of tricks that I use to increase the yield of a recipe.  Depending on the dish, I’ll add rice, black beans, corn.  If it is liquid or a sauce, I’ll add milk, water or chicken broth- whatever seems appropriate.

 

With this dish, I made quite a bit of rice and used more protein than was called for, so I wanted to make sure there was going to be enough sauce to mix throughout the rice.  (Before I served the Jambalaya, I did stir everything together.)

I added the protein and sauce to the skillet and then added about a cup of chicken broth.  Since I was adding the extra liquid, I figured I might need to increase the cajun spices too, and added a couple of shakes of our favorite spicy cajun spice blend to to the sauce and rice.

Everyone loved this meal!!!  It was a little funny to watch my kids eat the Jambalaya.  I may have added one too many shakes of the cajun spice.  My poor little guys were devouring the jambalaya, but were having to stop periodically for huge, loud gulps of milk and water!

I really appreciate that these sauces are Certified Organic, low in sodium and have no msg added.  And of course, the best part is having a hot and delicious meal on the table in about 15 minutes!  You should definitely give them a try.

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I can’t wait to try the Portobello Red Wine and the Latin Vera Cruz!  Which flavor do you think you would like best?

This post was sponsored by Imagine® Organic Culinary Simmer Sauces, but the opinions are 100% mine.