Easy Semi Homemade Jambalaya

 Jambalaya with Shrimp, Andouille Sausage and Cubed Ham. I start out by using, as a base, one box Zatarain’s Jambalaya mix and add my extra ingredients to the mix. By starting with the box mix, even the beginner cook can make a tasty big pot of jambalaya…

Easy Semi Homemade Jambalaya

Ingredients

  • 3 tablespoons olive oil
  • 1 large chopped onion, about one cup
  • 1 large bell pepper
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 12-14 ounces Andouille sausage sliced
  • 8 ounces cubed ham
  • 41/2 cups water, add more if to thick, until rice is tender
  • 1 can petite diced tomatoes, 15 ounces
  • 8 ounces tomato sauce
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons paprika
  • 2 cups uncooked rice
  • 1 box Zatarain’s jambalaya mix, 8 ounce box
  • 1 pound medium peeled and deveined cooked shrimp
  • salt and pepper to taste
  • sliced green onions
  • Crystal Louisiana hot sauce when serving, to each persons taste

Directions

  • In a heavy dutch oven pot on medium high heat, add the olive oil, onions, green peppers, celery, and minced garlic, saute for about 6 minutes.
  • Add the Andouille sausage and ham, saute for a couple minutes.
  • Add the water, tomatoes, and tomato sauce, and cajun seasoning, paprika, stir to blend. Bring to a boil.
  • Add the uncooked rice and Zatarain’s box, let boil for a few minutes.
  • Turn heat down to simmer and put on lid, cook until rice is tender.
  • Fold in the cooked shrimp last and let simmer to heat completely through. About 10 minutes.
  • Turn off heat and serve with sliced green onions on top. Serve with a few shakes of Crystal Louisiana hot sauce, to each person’s taste. Enjoy!
  • Note: the reasoning for the box mix as a base is, the first time I made a big pot of jambalaya for a crowd, I figured it was a sure thing to start with to make sure my first try wasn’t a flop. Now, I just stick with it because everyone loved it!