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The ingredients needed to cook Creole Jambalaya:
- You need 1 lb of Andouille sausage.
- You need 1 lb of raw shrimp peeled, deveined or purged.
- Get 1 can of Green Giant Steam Crisp corn & peppers.
- Take 1 box of Zatarain's Jambalaya Mix.
- Use 8 of mini sweet red peppers chopped.
- Use 1/2 cup of chopped onion.
- You need 1/2 cup of celery.
- Get 2 can of diced tomatoes.
- Use as needed of Vegetable broth.
- Take 2 tbsp of butter.
- Provide of Tony Chachere's Creole Seasoning.
- Take of 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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