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 Years or any get-together.
15m
PREP TIME
35m
COOK TIME
264
CALORIES
9
INGREDIENTS
Ingredients
Instructions
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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 Years or any get-together.
15m
PREP TIME
35m
COOK TIME
264
CALORIES
9
INGREDIENTS
Ingredients 8 (1 cup) Servings
- 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
![substitution]( "substitution")
Substitutions available
- regular 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
INSTRUCTIONS
- 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 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
NUTRITION INFORMATION
(per Serving)
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Ingredients 8 (1 cup) Servings
- 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
![substitution]( "substitution")
Substitutions available
- regular 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
KEY PRODUCTS
INSTRUCTIONS
- 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 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
TIPS AND TRICKS
Serving Suggestion: Sprinkle with 1/4 cup chopped fresh parsley, if desired.
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