Stove Top Jambalaya


  • 20 frozen pre-cooked shrimp
  • 1 large pre-cooked kielbasa
  • 1 package Knoll Mexican Rice
  • ½ jar mild picante salsa
  • ½ jar hot picante salsa (For less spice use 1 jar of mild or medium picante salsa in place of mild & hot)
  • 1 Tbsp chili powder
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Mrs. Dash Fiesta Lime Seasoning Blend
  • 1 tsp paprika


–        Place shrimp in a small mixing bowl or veggie steamer basket. Allow cold water to run over the shrimp for 5-10 minutes or until thawed, then remove tails.

–        While shrimp are thawing dice kielbasa into small chunks.

–        Using a medium heat setting, prepare the wok.

–        Spray with non-stick cooking spray, and then add shrimp and dry seasonings to the wok. Stir to distribute seasonings evenly.

–        Add diced kielbasa and salsa. Stir to combine.

For less spice, substitute 1 jar of mild or medium salsa.

–        Cover pan and simmer for 8-12 minutes or until rice is prepared.

–        Prepare rice per directions on package.

–        Once rice is done, including “set-time”, add to wok mixture and stir to combine.

By: Amanda E Kruse  RD, CD & Spencer D Hotz


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