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Put a Cajun twist on our New Orleans-style Jambalaya. We took a traditional corn maque choux with fresh corn and peppers and jazzed it up with andouille sausage.
1 tablespoon oil
1/2 pound gluten-free andouille sausage, cut into 1/4-inch slices
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
2 1/2 cups water
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package ZATARAIN'S® Jambalaya Mix, Original
1 cup frozen corn
Heat oil in large skillet on medium-high heat. Add sausage; cook and stir 2 minutes. Add celery, bell pepper and onion; cook and stir 3 minutes or until sausage is browned and vegetables begin to softened.
Stir in water, tomatoes and Rice Mix. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir in corn; coven and cook 5 minutes longer or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
(Amount per serving)