“Upgrade your boxed jambalaya mix with a few add-ins and turn it into an epic meal!”
Servings – 6 Prep Time – 6 Minutes Cook Time – 35 Minutes Ingredients:
2-3 tablespoon olive oil
1 pound andouille or smoked sausage sliced diagonally
2-3 green onions chopped, whites and greens separated
1 14 oz can diced tomatoes drained
1 box jambalaya mix, your choice
2 1/2 cups water check box directions*
1 lb shrimp peeled and deveined
1 lb small-medium scallops
1 bag frozen corn peas and carrots mixture, or choice of vegetable
In a large skillet, heat the oil over medium-high heat. Add the sausage and sauté for 3 minutes or until the sausage is browned. Add in scallops and cook until lightly golden. Add the onions and sauté for about 1 minute. Remove scallops, set aside.
Add the tomatoes and rice mix and stir to combine the seasonings with the rest of the ingredients.
Pour the water in and stir to combine. Bring the mixture to a boil and reduce the heat to low.
Cover with the lid and simmer for 20 minutes.
Remove the lid, place the shrimp and scallops over the rice, and sprinkle the green onion tops. Cover and cook for 5 to 7 minutes until the shrimp are cooked through.
Serve immediately with warm crusty bread and or side salad.
"Don't like seafood. You can make with this with chicken, steak, ground beef and sausage. Or even try I vegan style but using multiple favorite veggies! Play with your food!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.