Jambalaya Toppers
Bring a taste of the south home with this Cajun jambalaya appetizer. It's the perfect recipe to prepare for a Mardi Gras celebration, or anytime you want to add a little spice to your party.
Prep time20 min
Total time20min
ServingsMakes 8 servings, 3 topped crackers each.
Ingredients
- 1 small boneless skinless chicken breast (4 oz.), cut into 24 pieces
- ¼ tsp. Cajun seasoning
- ¼ lb. andouille sausage, cut diagonally into 24 slices
- 24 RITZ Crackers
- 2 Tbsp. aioli
- 24 pickled jalapeño slices
Preparation
- Toss chicken with seasoning. Cook in nonstick skillet on medium heat 8 to 10 min. or until done, stirring frequently. Remove chicken from skillet.
- Add sausage to skillet; cook 2 to 3 min. on each side or until all slices are evenly browned on both sides.
- Top crackers with sausage, chicken, aioli and jalapeños.
Recipe Tips
- Note
If a milder topper is desired, remove the seeds from the pickled jalapeño slices before using as directed. Or, use just 12 pickled jalapeño slices and cut them in half before placing them on the crackers as directed. - Special Extra
Sprinkle with chopped fresh parsley before serving.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 140 |
| % Daily Value* | |
| Total fat 9g | |
| Saturated fat 2.5g | |
| Trans fat 0g | |
| Cholesterol 20mg | |
| Sodium 310mg | |
| Carbohydrate 6g | |
| Dietary fiber 0g | |
| Total sugars <1g | |
| Added sugars <1g | |
| Protein 5g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 0 %DV |
| Iron | 4 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |
