Making Jambalya

8:45 AM Keenya Kelly 0 Comments

So I must make another confession!! I ate 3 Krispy Kreme donuts. I didnt even think that that was a form of bread. I took it as it was a umm yea! I'm coming clean folks. And if you made a boo boo and ate or drank something you shouldn't have...its ok. Just get back on track. On another note, I made Jambalya last night...and it was absolutely magnificent. Ingredients included: Yellow Peppers, Green Peppers, Sausage, Shrimp, Rice, Seasonings and Hot Sauce!!! YUMM-O

I had about 2 glasses of water during dinner and didnt go in for a 2nd helping!!! *Making progress folks*

The Big Easy Jambalaya

This spicy, flavorful dish is perfect for a Mardi Gras party, and it really is “big easy.” The recipe can be easily doubled to serve 16 by using 2 packages of Jambalaya Mix, doubling all the other ingredients and cooking in a Dutch oven or saucepot.

Makes 8 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 35 minutes


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
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)


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.

Nutritional Info per 1 serving

Calories: 264Sodium: 813
Fat: 8Carbohydrates: 29
Cholesterol: 107Fiber: 2
Protein: 19