Easy Jambalaya Using Rice Mix
Easy Jambalaya Using Rice Mix loaded with sausage, chicken, shrimp, and homegrown okra, bell pepper, onion, tomatoes, and thyme.
Keyword : jambalaya, zatarain's jambalaya
Ingredients
- 3 tbsp extra virgin olive oil
- 1 fully cooked Andouille smoked sausage (cut into thin coins)
- 3 cloves garlic (minced)
- 1 small onion (peeled and diced)
- 1 green bell pepper (cut into ½ inch pieces)
- 1 piece chicken breast (cut into thin slices)
- 1 medium tomato (cut into thin wedges)
- 1 package family size Zatarain’s Jambalaya (12 oz/340g)
- 4 sprigs thyme (optional)
- 3¾ cup water (900ml)
- 10 to 12 pods okra (cut diagonally into thin slices)
- 6 oz shrimp, peeled (peeled) (170g)
- 12 cherry tomatoes (halved)
Instructions
- Heat extra virgin olive oil in a medium cast iron pot. Brown Andouille smoked sausage for 2 minutes.
- Add garlic, onion, and green pepper. Stir fry for another 2 minutes.
- Add chicken and continue to stir fry for another 3 minutes.
- Stir in tomato wedges.
- Empty Zatarain’s Jambalaya rice mix into the pot. Stir to mix and add thyme (if using).
- Pour in water. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.
- Remove lid and add okra. Gently stir it in. Cover and continue to cook for 10 minutes.
- Remove lid and arrange shrimp and cherry tomatoes on the top of rice. Cover and continue to cook for another 5 minutes.
- Turn off stove and remove from heat. Let stand for 5 minutes before serving.
Nutrition
Calories: 480kcal
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