Jambalaya for Mardi Gras

Ingredients

• 2 tablespoons oil, divided
• 8 ounces uncooked medium shrimp
• 8 ounces boneless, skinless chicken breasts, cut into bite-size pieces
• 4 ounces andouille sausage or kielbasa, cut into half-moon slices
• 2 medium ribs celery, chopped
• 2 small red and/or green bell peppers, chopped
• 1 large clove garlic, finely chopped
• 2 cups water
• 1 (5.6 ounce) package Knorr® Cajun Sides™ - Red Beans & Rice

Step 1

Gently heat a tablespoon of oil in a large skillet over medium-high heat. Season the shrimp with a bit of salt and pepper if you like, then cook them for about a minute on each side until they just turn pink. They won’t be fully cooked yet, so take them out and set them aside. Next, season the chicken the same way and brown it in the same skillet, turning it so it’s golden all over—this should take around 5 minutes. Remove the chicken and keep it with the shrimp.

Step 2

Add the other tablespoon of oil to the skillet, then toss in the sausage. Cook it, stirring now and then, until it gets nicely browned—about 4 minutes. Throw in the celery and cook it until it looks translucent, which takes about 3 minutes. Then add the peppers and let them soften for a couple of minutes before stirring in the garlic. Cook the garlic just until you can smell its aroma, about 30 seconds.

Step 3

Pour in the water and the Knorr Cajun Sides Red Beans & Rice mix, stirring everything together. Bring the mixture to a boil, then cover the skillet and lower the heat a bit. Let it simmer for 5 minutes. After that, stir the chicken and shrimp back into the pan and cook for another 3 to 4 minutes, or until the rice is tender and the shrimp are fully cooked. Let the jambalaya sit for a couple of minutes before serving.