Tonight, invite your family to celebrate Mardi Gras with this classic Creole rice dish. Although jambalaya traditionally simmers on the stove for hours, this simple variation takes some help from the store, cutting down the cook time.
It's not short of flavor, though; hot sauce, shrimp, and kielbasa sausage provide depth and deliciousness. To get the recipe now,
- 1 tablespoon olive oil
- 1 16-ounce package kielbasa, cut into 4-inch rounds
- 1 28-ounce can whole tomatoes, undrained
- 1 8-ounce box jambalaya, Spanish, or fiesta-flavored rice mix
- 1 1-pound package peeled and deveined raw shrimp
- 1/4 teaspoon hot pepper sauce (optional)
- Heat the oil in a saucepan over medium heat. Add the kielbasa. Cook until browned, about 4 minutes.
- Add the tomatoes along with 1/2 cup of water and their liquid and crush with the back of a spoon. Bring to a boil.
- Add the rice mix. Reduce heat, cover, and cook for the time specified on the package.
- Add the shrimp, stir, cover, and cook until pink, 3 to 4 minutes. Add the hot pepper sauce (if using). Spoon onto plates.
- Rice, Main Dishes