Crescent City Jambalaya

By Dr_Mom

A 'jazzing up' of the packaged Zatarain's Jambalaya mix, It also takes it from 4 servings to 8 per box. Spend the time to find the fire roasted tomatoes, they do make a difference.

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
• 1 cup water
• 1 package ZATARAIN'S® Jambalaya Mix, Original
• 1 pound large shrimp, peeled and deveined
• 1 package (12 ounces) andouille sausage, cut into 1/4-inch slices

Preparation

Step 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.

Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.

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 minute