Jambalaya
Serves 4
Hands-On Time:
10m
Total Time:
40m
Ingredients
- 1 tablespoon olive oil
- 1 16-ounce package kielbasa, cut into 4-inch rounds
- 1 28-ounce can whole tomatoes, undrained
- 1 8-ounce box jambalaya, Spanish, or fiesta-flavored rice mix
- 1 1-pound package peeled and deveined raw shrimp
- 1/4 teaspoon hot pepper sauce (optional)
Directions
- Heat the oil in a saucepan over medium heat. Add the kielbasa. Cook until browned, about 4 minutes.
- Add the tomatoes along with 1/2 cup of water and their liquid and crush with the back of a spoon. Bring to a boil. Add the rice mix. Reduce heat, cover, and cook for the time specified on the package.
- Add the shrimp, stir, cover, and cook until pink, 3 to 4 minutes. Add the hot pepper sauce (if using). Spoon onto plates.
The Recipe Goes Well With...
Quick Tip
Use a paring knife to devein shrimp.
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