- 1 tablespoon olive oil, or as needed
- 38 ounces andouille sausage, sliced
- 1 onion, chopped
- 2 1/2 cups water
- 2 (8 ounce) packages jambalaya mix (such as Zatarain's®)
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as ROTEL®), drained
- Heat olive oil in a large pot over medium-high heat. Cook and stir sausage and onion in hot oil until the sausage and onion are browned, 7 to 10 minutes.
- Pour water, jambalaya mix, and diced tomatoes with green chile peppers into the pot; bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the water is mostly absorbed and the rice is tender, about 25 minutes.