Wednesday, March 18, 2015

Shrimp and Andouille Jambalaya

A few weeks ago I made jambalaya for Fat Tuesday.  Eric said it was the best I had ever made.  It was definitely really good, partly because the andouille was so good.  This recipe originally came from Zatarains several years ago.

1 T olive oil
1 medium onion, diced
2 green bell pepper, diced
1 red bell pepper, diced
1 can fire roasted tomatoes
1 pkg Zatarain's jambalaya mix
1 C water 
1 lb shrimp
1 lb andouille sausage, browned and cut into slices - if you live in Culpeper or nearby the andouille sausage from Croftburn Market is THE BEST!

Add olive oil, peppers and onions to dutch oven and allow to cook 5-7 minutes until softened.

Stir in tomatoes (with liquid from can), water and jambalaya mix.  Bring to a boil, then reduce heat, cover and simmer for 15 minutes.

Add shrimp and sausage.  Cover and cook for approximately 10 more minutes until shrimp are pink..

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