Semi-Homemade Jambalaya

Course: MAIN DISH

Cuisine: American

Keyword: jambalaya, semi homemade jambalaya

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings:

Calories: 103kcal

Made over red beans and rice mix into a crowd pleasing jambalaya stew.

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Equipment

Ingredients

1 box of Zatarain's Red Beans and Rice Mix regular 8oz or 12 oz box
1 Andouille Sausage sliced in 1/4 inch pieces
½ of a frozen bag of jumbo raw shrimp or about 5-6 shrimp per person, thawed
I chicken breast cooked and shredded I use premade rotisserie chicken
3 cups of water
2 cans of petite diced tomatoes
2 tbsp +1 tbsp butter separated
1 clove minced garlic
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
½ tsp thyme
1 tsp paprika
¼ cayenne pepper optional if you want more heat We do not use it.

Instructions

Prepare mix as directed on the package in a large stockpot. Add 3 cups of water and 2 tbsp butter (depending on the ounces on the package).
Add 2 cans of diced tomatoes to the stockpot mix.
Add onion powder, garlic powder, oregano, basil, thyme, and paprika to the stockpot mix. Start boiling as directed. Reduce heat to low and simmer 25 minutes.
In a large frying pan on med-high heat, saute the andouille sausage until lightly browned. About 5-7 minutes.
Set the sausage pieces aside on paper towels to soak up the grease. Pat dry and add to the stockpot. Add chicken to the stockpot.
Add the jumbo shrimp to the frying pan with 1 tbsp of butter, 1 clove of minced garlic, and saute until just cooked. Around 3 minutes. Set aside.
Add the shrimp to the stockpot in the last 5 minutes.
Serve in bowls with cornbread!

Notes

~You can use the larger family size 12 oz version of the red beans and rice mix with the same amount of ingredients or add more chicken and shrimp. I have also doubled this recipe with two boxes of red beans and rice for a larger group.

~You can use diced tomatoes with green chilis instead if desired. The recipe is great either way.

Nutrition