Cajun Chicken Sausage Jambalaya

Johnsonville SausageReviews(2)
Mary K.: "Loved it! I used onion links and I peeled the ski…" Read More

Enjoy awesome Cajun rice in no time with a little help from Johnsonville. This recipe starts off with the holy trinity of Cajun cuisine: onions, bell peppers, and celery. Throw in your favorite long grain rice and diced tomatoes, add in Johnsonville’s Cajun Style Chicken Sausage, and you’ve got yourself an authentic Cajun dish that’s sure to please.


  • 12 ounces Johnsonville® Cajun Style Chicken Sausage links (1 package, sliced)
  • 1 onion (large, chopped)
  • 1 green pepper (medium, chopped, about 1/2 cup)
  • 2 stalks celery (chopped)
  • 2 jalapeño peppers (seeded and diced, optional)
  • 2 tablespoons Pompeian OlivExtra® Premium blend
  • 1 tablespoon Gourmet Garden garlic
  • 1 can Tuttorosso® Whole Peeled Plum Tomatoes (28 ounces, drained and diced)
  • 1/2 cup water
  • 1 tablespoon tomato paste
  • 3/4 teaspoon cajun seasoning
  • 1/2 pound medium shrimp (thawed and tails removed)
  • 2 packages Uncle Ben's® Ready Rice® Original long grain rice


  1. In a large saucepan, sauté the onion, pepper, celery and jalapeno peppers in oil until crisp-tender. Add sausage and garlic; sauté 1 to 2 longer.
  2. Add the tomatoes, water, tomato paste and seasoning; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Stir in shrimp and rice; heat through.
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Yummly User
Mary K. 16 Nov 2015
Loved it! I used onion links and I peeled the skin off before cooking. I skillet fried the links first to remove some of the natural oils. For tomatoes I used Ro*Tel Original diced tomatoes & green chilies. I omitted the 1 can (28 ounces) Tuttorosso® Whole Peeled Plum Tomatoes, drained and diced. Use regular long grain rice and all the rest was as called for by the recipe. The family loved it and so did I!
Maribel F. 10 Sep 2015
****I substituted Uncle Ben's rice for Basmati rice and I omitted the Jalapeno and substituted with Jalapeno smoked sausage. Get hit with the family and great as left over. ****