Easy Jambalaya for Mardi Gras

Easy Jambalaya for Mardi Gras

• 2 TBSP. olive oil
• 1 sweet onion, diced
• 3 tsp. minced garlic (I always use jarred garlic)
• 1 red bell pepper, diced
• 1 green pepper, diced
• 13.5 oz package Smoked Andouille sausage, sliced (I have also used Italian sweet or spicy sausage, uncooked and diced)
• 2 chicken breasts, uncooked and diced
• 1 lb. raw shrimp, peeled and deveined
• 1 family-sized box Zatarain’s Jambalaya rice mix

In a large Dutch oven, over medium-high heat, add 1 TBSP of olive oil. Add and sauté onion and garlic, 2-5 minutes. Add peppers, and sauté another 3 minutes. Remove vegetables from the pot. Add 1 TBSP of olive oil and add chicken and sausage, brown for 6-8 minutes. Remove meat and place on top of vegetables, cover with foil. In the same Dutch oven, prepare the rice package, as per instructions on the box. Reduce heat, cover, and simmer 15 minutes. After 15 minutes, add shrimp, cooked meat, and vegetables. Cover and simmer another 10-15 minutes until all water is absorbed and the shrimp is cooked through.