Mardi Gras Jambalaya


  • 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


In large skillet, heat 1 tablespoon oil over medium high heat. Season shrimp with salt and pepper if desired. Cook shrimp until just pink, about 1 minute a side, remove and reserve (shrimp will not be fully cooked).

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Season chicken with salt and pepper if desired and in same skillet, brown chicken on all sides, about 5 minutes, remove and reserve.

Add remaining tablespoon oil to skillet and cook sausage, stirring occasionally until browned, about 4 minutes.

Stir celery into skillet and cook until translucent, about 3 minutes. Add peppers to skillet and cook until slightly softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Add water and Knorr(R) Cajun Sides(TM) – Red Beans & Rice to skillet, stir to combine. Bring to a boil, cover, reduce heat slightly and simmer 5 minutes. Stir in reserved chicken and shrimp and cook 3 – 4 minutes more or until rice is tender. Let stand 2 minutes. Serve.