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Need a gluten-free party dish? Try this classic New Orleans jambalaya recipe, which gets its flavor from shrimp, Andouille sausage, onions, tomatoes, green and yellow bell peppers and Zatarain’s Jambalaya Mix – perfect for Mardi Gras, New Years or any get-together.
1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 can (14 1/2 ounces) fire roasted diced tomatoes, undrained
1 cup water
1 package ZATARAIN'S® Jambalaya Mix, Original
1 pound large shrimp, peeled and deveined
1 package (12 ounces) gluten-free smoked sausage, cut into 1/4-inch slices
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.
Serving Suggestion: Sprinkle with 1/4 cup chopped fresh parsley, if desired.
(Amount per serving)