Need a gluten-free party dish? Try this classic New Orleans jambalaya recipe, which gets its flavor from shrimp, Andouille sausage, onions, tomatoes, green and yellow bell peppers and Zatarain’s Jambalaya Mix – perfect for Mardi Gras, New Years or any get-together.
15m
PREP TIME
35m
COOK TIME
264
CALORIES
9
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium yellow bell pepper, chopped
-
1
can
(14 1/2 ounces)
fire roasted diced tomatoes, undrained
![substitution]( "substitution")
Substitutions available
- regular diced tomatoes, undrained
- 1 cup water
- 1 package Zatarain's® Jambalaya Rice Mix
- 1 pound large shrimp, peeled and deveined
-
1
package
(12 ounces)
gluten-free smoked sausage, cut into 1/4-inch slices
![substitution]( "substitution")
Substitutions available
- andouille sausage, cut into 1/4-inch slices
INSTRUCTIONS
- 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
Dump-and-Bake Sausage Red Beans and Rice Casserole
![Dump-and-Bake Sausage Red Beans and Rice Casserole]( "dump and bake sausage red beans and rice casserole")
