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Mardi Gras Jambalaya

  • 1 bag Seafood Cioppino
  • 1 cup chopped bell peppers (fresh or frozen)
  • 1 pkg Andouille sausage, sliced
  • 1 can diced tomatoes
  • 1 cup uncooked rice
  • 1 cup water

Sauté sliced andouille sausage in a skillet with a tight-fitting lid. Add dice peppers and sauté slightly. Next, add Seafood Cioppino, diced tomatoes with their juice, and 1 cup of water. Bring to a boil.

Stir in 1 cup rice, cover, lower heat, and simmer 20 minutes or until rice is cooked through.

Fluff with fork, and enjoy!

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