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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

THE BIG EASY JAMBALAYA Recipe

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This recipe for THE BIG EASY JAMBALAYA is from 100 Standard Operating Procedures for Easy Cooking , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 1 tbsp. olive oil
* 1 medium onion, chopped
* 1 each medium green and yellow bell pepper, chopped
* 1 can (14 1/2 ounces) fire roasted or regular diced tomatoes, undrained
* 1 cup water
* 1 package ZATARAIN'SŪ Reduced Sodium Jambalaya Mix
* 1 lb. large shrimp, peeled and deveined
* 1 package (12 ounces) andouille sausage, cut into 1/4-inch slices
* 1/4 cup chopped fresh parsley (optional)
Directions:
Directions:
Directions:

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.

4) Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally.

5) Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.

Personal Notes:
Personal Notes:
I like to serve this with a loaf of warm French bread.

 

 

 

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