The Big Easy Jambalaya


  • 1 (8 ounce) package ZATARAIN'S® Reduced Sodium Jambalaya Mix
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 (14.5 ounce) can fire roasted or regular diced tomatoes, undrained
  • 1 cup water
  • + 3 more ingredients
    • 1 pound large shrimp, peeled and deveined
    • 1 (12 ounce) package andouille sausage, cut into ¼-inch slices
    • ¼ cup chopped fresh parsley (optional)

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...

View full recipe at SpringPad


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