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Birds Eye® Jambalaya

By: Birds Eye®

"There is no greater dish to evoke the flavors and aromas of the French Quarter of New Orleans than a Cajun Jambalaya."

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons olive oil
1 1/2 cups Birds Eye® Pepper Stir-Fry
2 tablespoons garlic, chopped
1 cup Andouille sausage, diced
1 1/2 cups rice
1 (16 ounce) can stewed tomatoes
1 tablespoon Cajun spice
2 cups water
1/2 pound cooked shrimp
2 tablespoons parsley, chopped

Directions

In a large braising pan, heat the oil over medium high heat and add the peppers and onions. Cook for 2 minutes and add the garlic and Andouille. Cook for 1 minute more and add the rice. Season with salt and pepper. Cook for 30 seconds more and add the tomatoes, spice and water. Bring to a boil and cover, cook for 15 minutes. Add the shrimp and cook for another 5 minutes until the rice is tender. Fold in the chopped parsley.