1. Servings: Makes 8 servings.
2. Prep Time: 15 minutes
3. Cook Time: 15 minutes
2 Tbs olive oil
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 Tbs minced garlic
1/2 lb boneless skinless chicken breasts, cut into 1-inch cubes
4 oz fresh chorizo or smoked sausage, cut into 1/2-inch slices
2 1/2 cups water
1 cup chopped tomatoes
1 package ZATARAIN'S. Jambalaya Mix, Original
1/2 lb large shrimp, peeled and deveined
1 cup frozen peas
Heat oil in large skillet or Dutch oven on medium heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until softened. Add chicken and chorizo; cook and stir 5 minutes or until browned. Add water; bring to boil. Stir in tomatoes and Jambalaya Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes. Place shrimp and peas on top of rice; cover. Cook 5 minutes longer or until shrimp turn pink and rice is tender. Remove from heat. Let stand 5 minutes before serving.