Wednesday, January 21, 2009
* 7 1/2 c. water
* 2 - 12 oz. boxes Zatarain's Jambalaya Mix
* 12 oz. Andouille sausage (or smoked sausage), cut into pieces of your choosing
* 1 c. Guidry's Creole Seasoning (yellow onions, bell pepper, celery, green onions, parsley, and
1. In a large pot, bring the water to a boil.
2. Add the Jambalaya mix, sausage and creole seasoning to pot. Bring to a boil.
3. Lower heat and simmer, covered, for about 25 minutes.