1 box Zatarain's low sodium jambalaya mix
1/2 yellow onion, diced
1 green bell pepper, diced
1 jalapeno, diced
1 can diced tomatoes (no salt added), partially drained
about 13 oz. Conecuh sausage, sliced (or any meat you prefer)
In a medium-large pot, lightly saute the pepper and onion in olive oil. Next, cook according to the package directions and add 2 cups of water and the rice mix to the same pot. Stir to combine. Bring this to a boil and then down to a simmer. Add the sausage and cook for about 15 minutes. Add in the diced tomatoes and jalapeno.
Continue to simmer and stir (so the rice doesn't stick to the bottom) until the rice is tender.
Serve warm with a few dashes of hot sauce and enjoy!!!
Notes: I LOVE jambalaya. Add in what you like! Chicken, shrimp, okra, whatever...it's all good! The one variation I like to do is add some peeled and deveined shrimp at the very end of the cooking process. Just add them right on top and cook until pink. It will only take about 5 minutes or so. Enjoy!!
Total Time: about 40 minutes