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Ingredients
- 1 box Zatarain's New Orleans Style Jambalaya Mix (8 oz), prepared according to package directions
- 14 oz. cooked Andouille sausage, cut into bite sized pieces
- 4 large bell peppers, assorted colors (green, red, orange, yellow)
- 14.5 oz. can petite diced tomatoes (with onion, celery, and peppers)
- 1 8 oz. can tomato sauce
- 1 tsp. granulated sugar
- 1 - 2 tsp. Zatarain's Creole Seasoning, or to taste
- hot sauce, if desired, to taste
- chopped parsley, for garnish, if desired
View Full Recipe at My Kitchen Adventures
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