2 8 oz boxes Zatarain’s Reduced Sodium Jambalaya Mix
4 1/2 cups water
3 cups spinach
1 lb uncooked shrimp, peeled and deveined
4 cloves garlic, minced
3 tbsp soy sauce sauce
3 tbsp orange juice
1 tsp sugar
1 slice of cooked bacon, broken into bits (optional)
Spray a large pot with cooking oil, and heat to medium high. Add the sausages, and cook about 8 minutes until they begin to brown, turning occasionally.
Remove the browned sausages from the heat and set aside to cool. Slice the sausages when cooled, and have ready to add to the jambalaya later.
Add the tablespoon olive oil to the pot used for the sausage, heat to medium high. Add the onions, and sauté for 5 minutes until they begin to soften. Add the bell pepper and cook for a few more minutes.
Add the water to the pot with the onions and pepper, and stir in the jambalaya mix. Bring to a boil, then reduce heat to simmer covered for approximately 25 minutes total.
As the jambalaya mix simmers, get ready to cook the shrimp. Combine the soy sauce, orange juice, minced garlic and sugar in a large bowl. Add the shrimp, and gently stir the shrimp so they get coated with the marinade. Set aside to marinate for about 5 minutes.
Heat the remaining tablespoon olive oil in a large skillet on medium high. Add the shrimp, and cook for about 3 minutes per side, stirring frequently. They are done when the tails turn red and the flesh has just turned white throughout. Remove from heat.
After the jambalaya rice mix has simmered for about 20 minutes, stir in the sausages, shrimp, spinach and optional bacon. If the water looks mostly absorbed, add up to 1/2 cup more so all the ingredients can simmer together for 5 to 10 minutes more to finish the dish.
The jambalaya is ready when the rice is tender and the water mostly absorbed. Plate the turkey sausage and shrimp jambalaya and enjoy!