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Soups - The Big Easy Jambalaya

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 bell peppers (1 yellow and 1 green), diced
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 3/4 cup water
  • 1 (8-ounce) box reduced-sodium Jambalaya mix
  • 1 (12-ounce) package fully cooked smoked andouille sausage, sliced
  • 1 pound peeled, deveined, uncooked large shrimp, thawed if frozen
  • 1/4 cup chopped parsley
  • (optional)

Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir seven minutes or until vegetables begin to soften. Stir in tomatoes, water, and Jambalaya mix. Bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes.
Stir in sausage and shrimp. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand five minutes. Sprinkle with parsley, if desired.
Yield: Eight servings.
Submitted By: Imogene Shipe
Grainger Farmers Co-op
Number of Servings: 8
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