Oak Grove Smokehouse Creole Jambalaya Mix — Pack of 5

Chicken & Sausage Jambalaya (Stovetop)

• 1 (2–3 lb.) fryer, cut in serving pieces
• 1/2 lb. sliced smoked sausage
• 1 (7.9 oz.) Oak Grove Smokehouse Creole Jambalaya Mix
• 2 1/2 cups water or lightly seasoned stock

Brown and precook chicken until tender; remove excess fat. Precook sausage slightly. Combine sausage, chicken pieces, Jambalaya Mix and water or stock in a 2 qt. saucepan. Cover and bring to a boil. Stir, reduce heat and simmer, without stirring, 20–25 minutes. When water is absorbed and rice is tender, turn jambalaya lightly with a spoon.

Oven Method

Combine ingredients in a baking pan. Stir, cover and bake at 400°F for 40–45 minutes, stirring once halfway through. Upon removal, turn lightly with a spoon.

Shrimp Variation

Use 1–2 lbs. peeled shrimp (fresh or frozen), 1 (7.9 oz.) package mix and 2 cups water. Combine and simmer as above, 20–25 minutes.