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The ingredients needed to cook Creole Jambalaya:
- You need 1 lb Andouille sausage
- Use 1 lb raw shrimp peeled, deveined or purged
- Use 1 can Green Giant Steam Crisp corn & peppers
- Take 1 box Zatarain's Jambalaya Mix
- Get 8 mini sweet red peppers chopped
- Prepare 1/2 cup chopped onion
- Get 1/2 cup celery
- Prepare 2 can diced tomatoes
- Prepare as needed Vegetable broth
- You need 2 tbsp butter
- Get Tony Chachere's Creole Seasoning
- Provide Tobasco sauce
Instructions to make Creole Jambalaya:
- Sweat onions, peppers, celery and sausage till onions are translucent. Add vegetable broth for the process as necessary.
- Add corn, minus the packing liquid, and tomatoes. Then add the contents of Zatarain's Jambalaya mix, substituting the amount of vegetable broth for the specified amount of water.
- Cover pot and turn down heat to low simmer, and cook for 20 minutes, stirring every 5 minutes to prevent sticking. Add vegetable broth if necessary to complete cooking rice. Add butter, melt by folding in.
- Add shrimp to Jambalaya, cover pot to let shrimp steam cook, about 5 minutes. Add vegatable broth if needed.
- Plate and serve. Use Tony's seasoning and Tabasco to taste. Enjoy.
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