Ingredients

• 1 tablespoon olive oil , or as needed
• 38 ounces andouille sausage , sliced
• 1 medium onion , chopped
• 2.5 cups water
• 2 , 8 ounce
• 1 , 10 ounce

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add sausage and onion; sauté until sausage is browned and onion is translucent, 7 to 10 minutes.
2. 2 Pour in water, then add jambalaya mix and diced tomatoes with chile peppers; bring to a boil. Reduce the heat to low, cover, and simmer until water is mostly absorbed and rice is tender, about 25 minutes.

Nutrition per serving