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Jambalaya and Andouille Sausage Burrito

With a Spicy Cajun Cream Sauce

Serves 4

Cook Time 20 minutes

PREP TIME: 20 minutes

For the burritos

  • 16 ounces Andouille sausage
  • 1 (8-ounce) package Zatarian’s Jambalaya Rice
  • 4 extra-large flour tortillas

For the Cajun Cream Sauce

  • 1 large red pepper, diced
  • 1 small yellow onion, diced
  • 3 tablespoons butter
  • Kosher salt, for seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 tablespoon Cajun season
  • 1 cup grated parmesan cheese

Heat a grill for high two-zone cooking. Grill the sausages over direct heat to get some char and heat them through, about 4 minutes. Remove from the heat and set aside. Over indirect heat cook the rice according to the package directions. While the rice cooks, make the cream sauce. 

 

Set a large skillet over high, direct heat. Melt the butter in the skillet and add the pepper and onion and season with salt, cook until softened about 5 minutes. Sprinkle on the flour and cook until it is no longer dry and smells like pancakes. Add the cream and cook until just beginning to thicken, then add the cajun seasoning and parmesan cheese. Remember the sauce with thicken more as it cools. Remove from the heat. 

 

Fill each tortillas with rice and sauce and wrap tightly. Toast the burritos over high heat, about 2 minutes each side. Cover in the cajun cream sauce and serve immediately.

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Jambalaya and Andouille Sausage Burrito With a Spicy Cajun Cream Sauce

Author Mark & Fey
Print Pin
Course Dinner
Keyword Mexican, Pork
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the burritos

  • 16 ounces Andouille sausage
  • 1 8-ounce package Zatarian’s Jambalaya Rice
  • 4 extra-large flour tortillas

For the Cajun Cream Sauce

  • 1 large red pepper diced
  • 1 small yellow onion diced
  • 3 tablespoons butter
  • Kosher salt for seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 tablespoon Cajun season
  • 1 cup grated parmesan cheese

Instructions

  • Heat a grill for high two-zone cooking. Grill the sausages over direct heat to get some char and heat them through, about 4 minutes. Remove from the heat and set aside. Over indirect heat cook the rice according to the package directions. While the rice cooks, make the cream sauce. 
  • Set a large skillet over high, direct heat. Melt the butter in the skillet and add the pepper and onion and season with salt, cook until softened about 5 minutes. Sprinkle on the flour and cook until it is no longer dry and smells like pancakes. Add the cream and cook until just beginning to thicken, then add the cajun seasoning and parmesan cheese. Remember the sauce with thicken more as it cools. Remove from the heat. 
  • Fill each tortillas with rice and sauce and wrap tightly. Toast the burritos over high heat, about 2 minutes each side. Cover in the cajun cream sauce and serve immediately.