Jambalaya Maque Choux
main dishes

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!
  • 10m

    prep time

  • 30m

    Cook Time

  • 235

    Calories

  • 9

    Ingredients

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Ingredients

7

Servings

  • 1 tablespoon oil
  • 1/2 pound 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 Rice Mix
  • 1 cup frozen corn

Key Products

Zatarain's® Jambalaya Rice Mix
Zatarain's® Jambalaya Rice Mix

Instructions

  • 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

Nutrition information (per Serving)

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