Jambalaya Jammin

You know...Fat Tuesday just passed and I didn't post a New Orleans Recipe....I wistfully thought about my good friend, Christopher Taylor who passed away last year...He really enjoyed his food and he enjoyed cooking. He was from New Orleans and we used to talk about food and recipes a lot when he was living. He was too sick from two forms of cancer for me to tell him about my plans to create a food blog....I launched this blog, just three weeks after he died last year...He would have loved this...So Chris...Where ever you are...This one's for you!


INGREDIENTS:
1 tablespoon 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'S® Reduced Sodium Jambalaya Mix (Yeah ,I'm givin them a plug...I do use their products and I am a "friend" on Facebook.)

1 pound 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:

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. Sprinkle with parsley, if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes
Serves: Makes 8 (1-cup) servings.

Enjoy!