jambalaya maque choux

J A M B A L AYA M A Q U E C H O U X
This recipe offers a fun Cajun twist on our New Orleans-Style Jambalaya. Corn maque choux is a
traditional south Louisiana dish with corn and peppers, usually served as a side or over rice. Add
some andouille sausage in our version to kick up the flavor!
Prep Time: 10 minutes
1 tablespoon oil
1/2 pound andouille sausage,
cut into 1/4-inch slices
1/2 cup chopped celery
1/2 cup chopped green bell pepper
Cook Time: 30 minutes
1/2 cup chopped red onion
2 1/2 cups water
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package Zatarain’s® Jambalaya Mix
1 cup frozen corn
1.
HEAT oil in large skillet on medium-high heat. Add sausage; cook and stir 2 minutes. Add
celery, bell pepper and onion; cook and stir 3 minutes or until sausage is browned and
vegetables begin to softened.
2.
STIR in water, tomatoes and Rice Mix. Bring to boil. Reduce heat to low; cover and simmer
20 minutes. Stir in corn; cover and cook 5 minutes longer or until rice is tender, stirring
occasionally. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
3.
Makes 6 servings.