Chef Garret frequented New Orleans as a child so while he's not from Louisiana, he knows his way around some jambalaya. Smoky andouille sausage is slow-cooked in a chunky tomato sauce and served over dirty rice to create something like a Creole paella. Plump cajun shrimp and a handful of chopped scallions finish the plate.
Sweet red peppers
Sweet yellow peppers
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.