Gluten-Free Crescent City Jambalaya

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.
15m
PREP TIME
35m
COOK TIME
264
CALORIES
9
INGREDIENTS

Servings: 8 (1 cup)

Ingredients

  • Step1
  • 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) gluten-free smoked sausage, cut into 1/4-inch slices substitution Substitutions available
    • 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

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NUTRITION INFORMATION

(per Serving)

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