Louisiana Cooking Week #2: Jambalaya

There is an easy way to make Jambalaya and a hard way.  The hard way entails getting all your ingredients together then simmering for hours until you get your final product.  The easy way is what I'm going to tell you here and following up on last week's article, I don't say this often but here I am presenting a recipe that uses a mix in it.  Trust me, I've tried it both ways and after doing it from scratch with 4 different recipes, I finally settled on using the Zatarain's Mix.  Now if only I could learn how to play guitar I could play some good Zydeco in honor of Mardi Gras.

Easy Jambalaya

2 Boxes Zatarain's Jambalaya Mix
2 Links Andouille Sausage
1lb Shrimp, peeled and deveined

Slice the Andouille then brown it in some olive oil. Add water according to box directions along with shrimp.  Simmer until almost all the liquid is absorbed.  After cooking leave covered for 10 mins.  Good the day you cook it but better the next day.  This recipe freezes extremely well.  As you can see in the pic I put a dollop of sour cream on it, just a personal preference.  Next week I'll cover a traditional Gumbo Recipe and this one will be from scratch.

Oh and if you're still interested in doing this recipe from scratch here's a good Scratch Jambalaya Recipe.

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