The thing that made this recipe more comfortable for both my schedule and my budget was starting with a spiced jambalaya rice and adding to it. Two advantages: less thinking time and fewer ingredients I don't keep on hand/can't use up. So here's "my" recipe. Sorry about the vague spice measurements. I'll apologize this time, but be prepared in the future. :)
1 tablespoon olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 can diced tomatoes, undrained
1 can corn, no salt added, drained
1 can black beans, drained
1 cup water
1 (8 ounce) package Zatarain's
Reduced Sodium Jambalaya Mix
1 pound large shrimp, peeled and
deveined with tails removed
1 (12 ounce) package smoked sausage,
cut into 1/4-inch slices
Garlic Salt to taste (I added about 1/2 a teaspoon)
A bit of extra Cayenne, if you like
Onion Power (Maybe 1/4 teaspoon?)
1/4 cup chopped fresh parsley
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Directions
| 1. | Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften. | ||
| 2. | Stir in tomatoes, corn, black beans, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. | ||
| 3. | Stir in shrimp and sausage. Add extra spices, to taste. 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 5 minutes. Sprinkle with parsley, if desired. |
Here's the final product. It was even kind of pretty.
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