Jambalaya Maque Choux

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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!

Makes 7 (1-cup) servings.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

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 Mix, Original

1 cup frozen corn

Directions

1. 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.

2. 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.

Nutritional Info per 1 serving


Calories: 239	Sodium: 821


Fat: 7	Carbohydrates: 34


Cholesterol: 19	Fiber: 3


Protein: 10

Recipe Reviews

Anonymous on 2/21/2012 5:06:39 PM

Everyone loved this recipe!! Very easy to do and very tasty!

Tammy on 3/1/2012 4:43:46 PM

I am in the process of cooking as we speak, but was doing a 'taste test' and WOW! I used fire roasted tomatoes and apple chicken sausage. Can't wait for hubby to try it!