Ingredients45 m servings 861 cals
- Heat olive oil in a large pot over medium-high heat. Cook and stir sausage and onion in hot oil until the sausage and onion are browned, 7 to 10 minutes.
- Pour water, jambalaya mix, and diced tomatoes with green chile peppers into the pot; bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the water is mostly absorbed and the rice is tender, about 25 minutes.
Per Serving: 861 calories; 53.3 g fat; 65.4 g carbohydrates; 27.8 g protein; 103 mg cholesterol; 2802 mg sodium. Full nutrition
ReviewsRead all reviews 21
Spruced this up even more by using shallot, celery, bell pepper, and adding sausage and shrimp. I added peas and green onion, celery leaf just before finishing. Easy, semi-homemade, delish!
Spicy to me, but my husband ate it up. I used half chicken breasts instead of all the sausage, and I added a half can of sweet peas for some color and to sneak in a veggie. Spicy enough you coul...
This recipe is a keeper. I did not use 48 oz. of andouille, I split the 48 ounces between chicken, ham and shrimp and andouille. Delighted. I browned the chicken in olive oil and butter, remove...
added shrimp, blackened cod, okra, green bell pepper, yellow, orange, red, sweet peppers, onion, 2 cans of diced tomatoes, in an 8 qt crock pot
I had the family sized package, so followed the liquid instructions for that, but did everything else the same. Very delicious and spicy...which is how we like it.
Its just me an my boyfriend so i made one box of the jambalaya rice. Sauteed onion smoked sausage and one chicken breast and then added the rice and the Rotel an had black beans on the sides awe...
Turned out excellent, just enough to keep it simple yet more flavorful than the base.