Jambalaya

May 21, 2013

This easy version is straight from New Orleans and is so easy. Perfect for a crowd.

2 boxes Zatarain's jambalaya mix
1 cup additional white rice
1 cup water plus the water asked for on the boxes
1 14-16 oz can tomato sauce
1 1/2 lb sausage
1 lg green bell pepper chopped
1 lg onion chopped
1/2 stalk celery chopped
blackened redfish seasoning to taste (1-2 Tablespoons (I used 1 T, Paul Prudhomme's blackened seasoning)
1 lb uncooked shrimp optional

Chop veggies and cook in stockpot just to release juices. Add water and sausage. Boil. Add all rice, box mix, & tomato sauce. Add seasoning. Follow box directions. Add shrimp w/ 5-10 min to go and a...
See the full directions on my site

Nutritions

Calories
248

Sodium
54mg
2% DV

Fat
19g
29% DV

Protein
1g
3% DV

Carbs
2g
0% DV

Fiber
0.7g
2% DV