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!

Serves: Makes 7 (1-cup) servings.
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.

Nutrition information

(Amount per serving)

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

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