Shrimp And Sausage Jambalaya

By: McCormick Kitchens

Made With:

Need a festive 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 Year's, or any get-together.

Recipe Info

Prep Time:

15m
Cook Time:

35m
Ingredients:

9
Servings:

8
User Rating:

Ingredients

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 - Substitutesregular diced tomatoes, undrained
1 cup water
1 package Zatarain's® Jambalaya Rice Mix
1 pound large shrimp, peeled and deveined
1 package (12 ounces) andouille sausage, cut into 1/4-inch slices

Nutrition Information

(per serving)

Calories 264
Carbohydrates 29 g
Cholesterol 107 mg
Fiber 2 g
Protein 19 g
Sodium 810 mg
Total Fat 8 g

Key products

Zatarain's® Jambalaya Rice Mix, 8 oz

$4.99

Unit price: per

Instructions

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.