GOYA® Jambalaya

Name: GOYA® Jambalaya
Prep time: 10M
Total time: 45M
Yield: 4 Servings
Ingredients: 1 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; 6 oz. GOYA® JambalayaAndouille sausage, cut into ¼” slices; 6 oz. GOYA® Jambalayaham steak, cut into ¼” cubes; ½ GOYA® Jambalayamedium green bell pepper, finely chopped (about ½ cup); ½ GOYA® Jambalayamedium yellow onion, finely chopped (about ½ cup); 2 GOYA® Jambalayastalks celery, thinly sliced (about ¼ cup); 1 tbsp. Minced GarlicGOYA® Minced Garlic, or 4 cloves garlic, finely chopped; 1 tbsp. GOYA® Jambalayachili powder; ¼ tsp. GOYA® Jambalayahot pepper flakes; 6 oz. GOYA® Jambalayamedium shrimp (about 12 pieces), peeled and deveined; 2 tbsp. Tomato SauceGOYA® Tomato Sauce; 1 box Yellow RiceGOYA® Yellow Rice

Jump to recipe

Jambalaya, the classic Louisiana Creole dish of rice cooked with meat, seafood and vegetables comes alive with GOYA® <a data-id="7783" href="https://goya.com/en/products/yellow-rice" title="Yellow Rice">Yellow Rice</a>. With just the right blend of spices, GOYA® <a data-id="7783" href="https://goya.com/en/products/yellow-rice" title="Yellow Rice">Yellow Rice</a> is cooked with sausage, ham, shrimp, peppers, onions, and celery to create a vibrant one-skillet meal. Perfect for the whole family, GOYA® Jambalaya is easier and tastier than ever!

Total Time

45m

Prep Time:10m

Yields:4 Servings

Save

Ingredients

1 tbsp.

GOYA® Extra Virgin Olive Oil

6 oz.

Andouille sausage, cut into ¼” slices

6 oz.

ham steak, cut into ¼” cubes

medium green bell pepper, finely chopped (about ½ cup)

medium yellow onion, finely chopped (about ½ cup)

stalks celery, thinly sliced (about ¼ cup)

1 tbsp.

GOYA® Minced Garlic , or 4 cloves garlic, finely chopped

1 tbsp.

chili powder

¼ tsp.

hot pepper flakes

6 oz.

medium shrimp (about 12 pieces), peeled and deveined

2 tbsp.

GOYA® Tomato Sauce

1 box
(7 oz.)

GOYA® Yellow Rice

Directions

Kitchen View

Step 1

Heat oil in 12” skillet over medium-high heat. Add sausage and ham. Cook until golden brown on all sides, about 3 minutes. Transfer sausage and ham to plate. Add peppers, onions, celery, garlic, chili powder and hot pepper flakes to same skillet. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes more.

Step 2

Stir shrimp, tomato sauce and reserved sausage and ham into skillet until combined. Add contents of yellow rice packet mix and 2 cups water to skillet; stir to combine. Bring liquid to boil. Reduce heat to medium low. Simmer; covered, until rice is tender and water is absorbed, about 25 minutes.

Step 3

Remove skillet from heat. Gently stir jambalaya to combine. Serve warm.