1 package Johnsonville Italian Hot Sausage, cut into bite-size pieces, remove casings & saute in olive oil til browned (or Magglio Italian Hot Sausage if you’re in the Philadelphia area…it’s da best!
1 dozen shrimp, peeled and deveined (approx 8oz)
1 dozen boneless skinless chicken breasts, 1-inch pieces
(approx 8 oz)
2 teaspoons Slap Ya Mama Cajun Seasoning
1 teaspoon olive oil
1 (8 ounce) box Vigo or Zataran’s Jambalaya rice mix
1 (28 ounce) can petite or pasta-ready canned tomatoes, drained and divided
1 teaspoon Worcestershire sauce
2 teaspoons hot pepper sauce
2 tablespoons chopped fresh parsley
Dust browned sausage, shrimp & chicken with Slap Ya Mama or your fave Cajun seasoning; toss to coat. In a skillet, heat oil over medium heat. Add sausage, & chicken, cooking and stirring chicken is no longer pink, about 3-5 minutes, then add shrimp and cook just until pink.
In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation. After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.
Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp & chicken to rice; stir until heated through. Serve.