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Jambalaya Maque Choux

This recipe offers a fun Cajun twist on our New Orleans-style Jambalaya. Corn maque choux is a traditional south Louisiana dish with corn and peppers, usually serves as a side or over rice. Add some andouille sausage in our version to kick up the flavor!

10 mins Prep time 30 mins Cook time
10 mins Prep time
30 mins Cook time
  • 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; cover and cook 5 minutes longer or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

Cooking tip

For less or more heat, try with ZATARAIN'S® Mild or Spicy Jambalaya Mix.

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Nutrition information

(Amount per serving)

  • Calories: 235Cholesterol: 19mg
  • Sodium: 656mgProtein: 10g
  • Total Fat: 7gFiber: 3g
  • Carbohydrate: 33g

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