The Big Easy Jambalaya
February 8, 2010 in Fish & Seafood, Recipes
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 bell peppers (preferably one yellow and one green), diced
- 1 can (14.5 ounces) fire roasted diced tomatoes, undrained
- 3/4 cup water
- 1 package (8 ounces) Zatarain’s Reduced Sodium Jambalaya Mix
- 1 package (12 ounces) fully cooked smoked andouille sausage, sliced
- 1 pound peeled and deveined uncooked large shrimp, thawed if frozen
- 1/4 cup chopped parsley (optional)
Preparation
- Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
- Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
- Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.
Serves
Makes 8 (1-cup) servings
