SUPER EASY SHRIMP & ANDOUILLE JAMBALAYA

3
Teresa G

By
@barefootgal

Once, when the grandchildren were visiting, the oldest one told us that Mommy fixed sausage jambalaya with a boxed mix, and they really liked it. So, I purchased a box of Zatarain's Original Jambalaya Mix, played with the ingredients, and came up with this great dish. It's quick, easy, spicy (not unbearably so) and delicious. The grandkids like to put sour cream on theirs, but we prefer it as is.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 to 8
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • 1 1/2 to 2 Tbsp
    olive oil
  • 1/2 c
    chopped sweet onion
  • 1/4 to 1/3 c
    chopped sweet red and/or yellow bell pepper
  • 12 oz
    andouille sausage, sliced into coins
  • 1 -12 oz. box
    zatarain's jambalaya rice mix (family size)
  • 3 3/4 c
    water
  • 1/8 tsp
    creole seasoning, tony chachere's
  • 1/8 tsp
    cajun seasoning, louisiana brand
  • 1 - 12 oz. pkg
    frozen shrimp, thawed small or extra small peeled, deveined, tail off
  • ·
    salt to taste

How to Make SUPER EASY SHRIMP & ANDOUILLE JAMBALAYA

Step-by-Step

  1. Gather and prep all ingredients.
  2. Pour oil into a large skillet.
  3. Add onions, peppers, sausage, rice mix, water and creole and cajun seasonings; stir well.
  4. Bring to boil over high heat, stirring occasionally. Cover and reduce heat to medium-low; simmer for 20 minutes.
  5. Add shrimp, replace cover/lid and cook for additional 5 minutes. If too much liquid, uncover and simmer for another minute or two.
  6. Taste for seasoning; add salt if necessary (I always add salt.) Stir and serve. Cover and refrigerate leftovers.

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