Easy Jambalaya


  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 2 cups water
  • 1 red bell pepper, halved, cored, seeded and chopped
  • 3/4 cup diced ham (4 ounces)
  • 1 box (8 ounces) yellow rice mix
  • 1 box (10 ounces) frozen cut okra, thawed
  • 8 ounces raw peeled and deveined shrimp
  • 2 Tablespoons Kitchen Bouquet (gravy flavoring/color)
Heat oil in a large nonstick skillet. Add onion and sauté until golden, 3 to 4 minutes.
Add water, bell pepper and ham. Bring to a boil, stir in rice mix, reduce heat, cover and simmer 15 minutes.
Stir in okra and shrimp. Cover and cook, stirring a few times, 7 minutes or until shrimp are cooked through and rice is tender.

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