Fat Tuesday 2011: The Best Jambalaya Recipe EverBrooke McLay
Jambalaya is a Mardi Gras classic. You simply can’t go wrong serving up a plate of this warm, spicy meal to celebrate Fat Tuesday, and kick off the serene, disciplined quiet of Ash Wednesday. While many traditional Creole meals require ample cooking time, there’s no need to hunker down for hours making authentic style jambalaya. Zatarain’s has the best recipe I’ve ever found. It’s quick easy, and totally full of flavor and kick.
Zatarain’s Crescent City Jambalaya
1 tablespoon olive oil
1 medium onion, chopped
1 each medium green and yellow bell pepper, chopped
1 can (14 1/2 ounces) fire roasted or regular diced tomatoes, undrained
1 cup water
1 package ZATARAIN’S® Reduced Sodium Jambalaya Mix
1 pound large shrimp, peeled and deveined
1 package (12 ounces) andouille sausage, cut into 1/4-inch slices
1/4 cup chopped fresh parsley (optional)
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. Sprinkle with parsley, if desired.
Image and recipe courtesy Zatarians.