Crescent City Jambalaya
Ready In: 50 mins
Serves: 8
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 (14 1/2ounce) can fire roasted diced tomatoes, undrained
- 1 cup water
- 1 (7 ounce) package ZATARAIN'S® Jambalaya Mix, Original
- 1 lb large shrimp, peeled and deveined
- 1 (12 ounce) package andouille sausages, cut into 1/4-inch slices
Directions
- 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.
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