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Crescent City Jambalaya
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Ingredients:
| 1 tablespoon olive oil |
| 1 medium onion |
| 1 medium green bell pepper, chopped |
| 1 medium yellow bell pepper, chopped |
| 1 can (14.4 oz) fire roasted diced tomatoes, undrained |
| 1 cup water |
| 1 package Zatarain's Jambalaya Rice MIx |
| 1 pound shrimp (31/40 count raw easy peel shrimp) |
| 1 package (12 ounces) andouille sausage, cut into 1/4 inch slices |
Directions:
- 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
- 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
- * Courtesy of Zatarain's: https://www.mccormick.com/zatarains/recipes/main-dishes/crescent-city-jambalaya?amp=1
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