Think New Orleans jambalaya – with a twist. Swap out traditional andouille sausage for Grill Mates® Brown Sugar Bourbon Smoked Sausage. It brings a smoky-sweet flavor to this tailgate favorite that can’t be beat.
15m
PREP TIME
35m
COOK TIME
330
CALORIES
9
INGREDIENTS
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 package (14 ounces) brown sugar bourbon smoked sausage
- 1 1/4 cups water
- 1 can (14 1/2 ounces) fire roasted diced tomatoes, undrained
- 1 package Zatarain's® Jambalaya Rice Mix
- 1 pound large (16-20 count) shrimp, peeled and deveined
INSTRUCTIONS
- 1 Preheat large deep cast iron skillet on grill over medium heat. Add oil. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
- 2 Meanwhile, place sausages on grill next to skillet. Grill 6 to 7 minutes, turning frequently. Remove sausages from grill and slice into 1/4-inch thick slices.
- 3 Stir water, tomatoes, Jambalaya Mix and sliced sausages into skillet. Bring to boil. Reduce heat to medium-low. Close grill and simmer 15 minutes. (Note: Add 1/4 cup additional water if rice mixture becomes too dry.)
- 4 Stir in shrimp. Close lid and simmer 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes before serving.
