Jambalaya

Jambalaya
Photo by Mark Lund

Ingredients

  • 1 16-ounce package kielbasa, cut into 1/4-inch rounds
  • 1 1-pound package peeled and deveined raw shrimp
  • 1 8-ounce box jambalaya, Spanish, or fiesta-flavored rice mix
  • 1 28-ounce can whole tomatoes, undrained
  • 1 tablespoon olive oil
  • ¼ teaspoon hot pepper sauce (optional)

Heat the oil in a saucepan over medium heat. Add the kielbasa and cook until browned on both sides, about 4 minutes. Add the tomatoes and their juices along with 1/2 cup of water and bring to a boil. Stir in the rice mix. Reduce heat, cover, and cook for the time specified on the rice package. Ad...

View full recipe at My Recipes

Comments

Variations on Jambalaya

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