Yield: 24 portions
Portion Size: 1 cup

Yellow onions, peeled, 1/4-inch diced 1 quart
Green bell peppers, seeded, 1/4-inch diced 1 quart
Red bell peppers, seeded, 1/4-inch diced 3 cups
Celery, 1/4-inch diced 3 cups
Vegetable oil, divided1/2 cup
Butter 1 cup
Flour 1 cup
Chicken broth, warmed 3 quarts
Andouille sausage, grilled, sliced 2 lb
RO*TEL QUESO (recipe at 6 cups
Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained64144 602451 (28 oz) can
Long-grain white rice 3 cups
Salt 2 tbsp
Black pepper 1 tbsp
Cayenne pepper 2 tsp
Large shrimp, peeled, deveined 4 lb
Flat leaf parsley for garnish  


  1. Sauté onions, green peppers, red peppers and celery in 1/4 cup oil in a large stockpot for 5 to 7 minutes or until tender.
  2. Melt butter in a small skillet; whisk in flour until smooth.
  3. Cook and stir for 3 to 5 minutes or until flour is golden brown; stir into vegetable mixture.
  4. Add chicken broth slowly, stirring until combined.
  5. Add sausage, RO*TEL QUESO, Ro*Tel® Diced Tomatoes & Green Chilies, rice, salt, pepper and cayenne pepper.
  6. Bring to a simmer; cook for 30 to 40 minutes or until rice is tender.
  7. Sauté shrimp in remaining oil in a large skillet for 2 to 3 minutes or until pink; add to jambalaya.
  8. To make ONE PORTION: Serve 1 cup jambalaya in a 10-ounce bowl.
  9. CHEF'S NOTE: If jambalaya becomes too thick, add more chicken broth.
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