main dishes

Crescent City Jambalaya

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

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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 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

TIPS AND TRICKS

Serving Suggestion: Sprinkle with 1/4 cup chopped fresh parsley, if desired.

NUTRITION INFORMATION

(per Serving)

Entrees

Salad and Dressings

Side Dishes