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!