The Big Easy Jambalaya Recipe can be easily doubled to serve 16 by using 2 packages of Jambalaya Mix, doubling all the other ingredients and cooking in a Dutch oven or saucepot. big and easy

Ingredients:

1 cup water

1/4 cup chopped fresh parsley

1 medium onion chopped

1 tablespoon olive oil

1 medium green bell pepper chopped

1 medium yellow bell pepper chopped

1 (8 ounce) package ZATARAIN'S® Reduced Sodium Jambalaya Mix

1 pound large shrimp, peeled and deveined

1 (12 ounce) package andouille sausage, cut into 1/4-inch slices

1 (14.5 ounce) can fire roasted or regular diced tomatoes, undrained

Method:

Heat oil in large deep skillet or 5-quart Dutch oven on medium heat.

Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.

Stir in tomatoes, water and Jambalaya Mix. Bring to boil.

Reduce heat to medium-low; cover and simmer 15 minutes.

Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally.

Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.