This classic dish is perfect for a Mardi Gras party or any get together. Double the recipe to serve 16 by using 2 packages of Jambalaya Mix and doubling all the other ingredients.
Makes 8 (1-cup) servings.
Prep Time: 15 minutes Cook Time: 35 minutes
Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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1 each medium green and yellow bell pepper, chopped
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1 can (14 1/2 ounces) fire roasted or regular diced tomatoes, undrained
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1 cup water
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1 package ZATARAIN'S® Jambalaya Mix, Original
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1 pound large shrimp, peeled and deveined
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1 package (12 ounces) andouille sausage, cut into 1/4-inch slices
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1/4 cup chopped fresh parsley (optional)
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Directions
1. 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.
2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
3. 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.
Nutritional Info per 1 serving
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| Calories: 264 |
Sodium: 928 |
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| Fat: 8 |
Carbohydrates: 29 |
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| Cholesterol: 107 |
Fiber: 2 |
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| Protein: 19 |
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