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
• 1 tablespoon 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!