Spruced-up Zatarain's jambalaya.
Ingredients
- olive oil: 1 Tbsp (or as needed)
- ounces andouille sausage: 38 piece (sliced)
- medium onion: 1 piece (chopped)
- ½ cups water: 2 piece
- jambalaya mix (such as Zatarain's): 2 packages (8 ounce packages)
- tomatoes with green Chili peppers (such as RO*TEL): 1 can (10 ounce can, drained, diced)
Metric Conversion
Stages of cooking
-
Heat oil in a large pot over medium-high heat. Add sausage and onion; sauté until sausage is browned and onion is translucent, 7 to 10 minutes.
-
Pour in water, then add jambalaya mix and diced tomatoes with chile peppers; bring to a boil. Reduce the heat to low, cover, and simmer until water is mostly absorbed and rice is tender, about 25 minutes.
