Seasoned with flavorful Cajun spices, this 45-Minute Jambalaya Skillet Dinner is brimming with taste, using andouille sausage, shrimp, okra, and a colorful display of nutritious fresh veggies with rice!
2/3cupRoyal Rice(a blend of Texmati® White, Brown, Wild & Red)
1poundShrimp(medium-size, peeled and deveined)
Salt and pepper to taste
Chives, parsley, parmesan cheese, scallions, or lemon wedges; optional for garnish
Preheat olive oil in a large skillet or dutch oven over medium-high heat. Add the sausage and cook, occasionally stirring until browned, about 5-6 minutes. Transfer to a plate lined with paper towels to drain, leave the oil in the pan.
Combine the onion, bell pepper, and okra in the skillet and sauté 5-6 minutes, or until the onion becomes translucent. Add the minced garlic, and sauté one minute longer.
Pour in the tomato juice, chicken broth, chopped tomatoes, cajun spice, and cayenne pepper. Stir in the cooked sausage and royal rice blend.
Bring the mixture to a light boil over medium-high heat. Reduce the heat to low and continue to cook, simmering until the rice is tender about 20-25 minutes. Stir in a little extra broth as needed.
Add the shrimp, cover, and continue to cook 4-6 minutes until the shrimp turns pink and opaque. Finish with salt and pepper to taste.
Serve immediately, garnishing individual servings with chives, parsley, parmesan cheese, scallions, or a lemon wedge. And make sure to include a southern hot sauce on the dinner table for those who might want a little lagniappe (Lahn-yop) - Something extra to sweeten the deal!
 The andouille sausage and the cayenne pepper spice make this dish spicy! If you don't like spicy food, you can omit the cayenne pepper and use a different type of smoked sausage.  1 (14.5 oz. can) petite diced tomatoes may be substituted.  For more heat, you can also add minced jalapeno when sautéing the peppers or add a squeeze or two of Siracha or hot sauce in when adding the tomatoes.To add more layers of flavor, make this recipe your own with any combination of these options:• Add peas, banana peppers, carrot, celery, diced zucchini, or summer squash.• Omit the olive oil and begin by frying three slices of bacon, cut into 1-inch pieces over moderate heat until the fat renders and the bacon browns, about 4-5 minutes. Transfer the bacon to a plate lined with paper towels to drain, leave the bacon drippings in the pan. Continue with adding the sausage in step 1 above. Next, add three to four boneless chicken thighs divided into small pieces to the skillet. Cook an additional 5-6 minutes, tossing until the pieces begin to brown, then remove. Continue with steps 2-3, also adding back the bacon and chicken in step three.• Option: Prepare the rice separately, and serve the jambalaya mixture on top.Recipe originally inspired by Chef John Besh – Southern Living – myrecipes.com