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Jambalaya, the classic Louisiana Creole dish of rice cooked with meat, seafood and vegetables comes alive with GOYA® Yellow Rice. With just the right blend of spices, GOYA® Yellow Rice 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!
Ingredients
6 oz.
Andouille sausage, cut into ¼” slices
6 oz.
ham steak, cut into ¼” cubes
½
medium green bell pepper, finely chopped (about ½ cup)
½
medium yellow onion, finely chopped (about ½ cup)
2
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
1 box (7 oz.)
GOYA® Yellow Rice
Directions
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.
New from Goya
Recipe Tags
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