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

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Flavor Maker

Build your digital pantry, save recipes, get cooking tips, and more!

Download Flavor Maker for iPhoneDownload Flavor Maker for Android

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

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)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!