Crescent City Jambalaya

Crescent City or Big Easy Jambalaya!!!!  Either way...You know I loves me some Jambalaya and I've got a dilly of a recipe for ya ,plus some shameless free advertising for the maker of my favorite rice mixes..Zararains.. I'm also their "friend" on Facebook too!

Anyway,  This classic dish is perfect for a Mardi Gras party or any get-together. If you're not from New Orleans (and I'm not!) it's a nice dish to serve on a summer night to some friends. Double the recipe to serve 16 by using two packages of Jambalaya Mix and doubling all the other ingredients if you're having a dinner party.



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® Jambalaya Mix, Original(See,I told you it was shameless free advertising!)

1 pound large shrimp, peeled and deveined ...(You can replace the shrimp with grilled chicken , cut pork or beef...)

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.

You could serve this with a nice bottle of Red wine.

Enjoy!