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..