Ingredients
- 1 Tbsp. olive oil
- 1 Medium onion, chopped
- 1 Medium green bell pepper, chopped
- 1 Medium yellow bell pepper, chopped
- 1 Can (14.5 oz) fire roasted diced tomatoes, undrained
- 1 Cup water
- 1 Package (8 oz.) Zatarain’s jambalaya mix
- 1 Lb. large shrimp, thawed, peeled and deveined
- 1 Package (12 oz.) andouille sausage, cut into ¼-inch slices
Make it step by step
- Heat oil in large deep skilled 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.