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Zatarain's Jambalaya Mix With Shrimp and Sausage Recipe

One of Susan's passions is cooking and creating new recipes for family and friends.

A Bit of Background

I'd always heard that Jambalaya was a very tasty dish, and because I'd never had it before, I wanted to try it. One day I was playing scrabble online with a girl that I didn't know, and we started talking about where we were from. It just so happened that she was from Louisiana. I asked her how to make jambalaya and she said that the best was made using Zatarain's. I had never heard or seen of this product before, so she told me she'd send me a basic recipe and took my email address.

Once I received the email with the recipe, I went out and bought all the ingredients to make the dish. Then about two months later, I was in a grocery store, and lo and behold in the rice section, I noticed on the top shelf boxes of jambalaya mix. Well of course I had to try it.

After making both versions, I asked my family which one they preferred. It was unanimous, Zatarain's won. Each time I would make it, there never seemed to be enough to go around. This is when I decided to alter the recipe and add a few more ingredients.

Shrimp and Sausage

Shrimp and Sausage

jambalaya-using-zatarains-with-shrimp-and-sausage-recipe

Cook Time

Prep timeCook timeReady inYields

20 min

25 min

45 min

Will serve 5-6 adults or 12/1 cup servings

Chopped onion, celery, green pepper and garlic

Chopped onion, celery, green pepper and garlic

Ingredients

  • 2 boxes of Zatarain's Jambalaya Mix
  • 5 cups of water
  • 2 TBS. vegetable or canola oil
  • 30-35 medium-sized shrimp, cooked
  • 6 sausages, cooked
  • 3-4 ribs or stalks of celery, chopped
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 2-3 cloves of garlic, chopped fine
Shrimp is cooked when pink

Shrimp is cooked when pink

Sauté celery, onion, green pepper and garlic

Sauté celery, onion, green pepper and garlic

Ingredients are all added and ready to cover and start simmering.

Ingredients are all added and ready to cover and start simmering.

Instructions

  1. Fry sausages until cooked. I use hot Italian, but you can use smoked or any type of sausage that you prefer.
  2. While the sausages are cooking, chop the celery, onions, green pepper, and garlic.
  3. Boil and cook your shrimp. You can use fresh, frozen, shelled or unshelled. If using frozen defrost them in the refrigerator before cooking them. In boiling water, they cook quite fast and are cooked when they turn pink. Drain, rinse under cold water, and then peel and remove the tails. Set aside.
  4. Once the sausages are cooked, drain, cool then slice into 1/4-1/2" pieces.
  5. In the bottom of large saucepan or stock pot add 2 TBS. of vegetable or canola oil and sauté the chopped celery, onion, green pepper and garlic for five minutes.
  6. Add 5 cups of water bring it to a boil. Add 2 boxes of Zatarain's Jambalaya Mix and stir. Add the sliced sausage. Reduce heat to low, cover and simmer for 20 minutes. Stir in the shelled shrimp and continue to simmer for another 5 minutes.
  7. Stir before serving. Enjoy!

Basic Recipe

The original recipe that I tried was as follows:

Ingredients

  • 1 package of sausages
  • 1 package of shrimp
  • 1 1/2 cups of uncooked rice
  • 1 1/2 cups of chicken broth
  • 1 tsp. dried thyme leaves
  • 1/4 tsp. chili powder
  • 1/8 tsp. cayenne pepper
  • 1 green pepper chopped
  • 1 onion chopped
  • 2 celery stalks chopped
  • 2 garlic cloves chopped
  • 1 can of stewed tomatoes

Instructions

Cook sausages and cut into bite-sized pieces. Sauté the onions, celery, green pepper, and garlic. Put all ingredients into a pot and heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for 10 minutes.

Alternative Ingredients

This dish can be made with:

  • Chicken
  • Turkey
  • Sausage
  • Shrimp
  • Or if you want, you can put everything into this dish.
  • If you think that it may come out a little dry, you could add another 1/2 cup of water to the recipe.
  • For those that like spicy, you may want to add hot sauce after it's cooked.

Jambalaya

Doesn't this sound good!

Questions & Answers

Question: When using a box of Zatarain's jambalaya can I add a can of diced tomatoes?

Answer: Yes, you can use a can of diced tomatoes. That would be a nice addition.

Question: When using a box of Zatarain’s Jambalaya can I use chicken broth?

Answer: Yes you can.

© 2012 Susan Zutautas

Comments

Susan Zutautas (author) from Ontario, Canada on July 29, 2020:

Nancy, Please let me know if you do try it with beef. It probably would be good!

Nancy Watson on July 28, 2020:

i have made this often and we love it with andouille sausage, peppers, pork,, you can put almost anything in the fridge in it. I have not tried beef, but who knows

Susan Zutautas (author) from Ontario, Canada on February 29, 2020:

Barbara,

Oh, wow, I've never seen it in a family-sized box.

Barbara Harris on February 28, 2020:

Guess what I found in our little market yesterday! Zatarains in a family size box! Can’t wait to cook it up and add some of those veggies and tomatoes with it.

Susan Zutautas (author) from Ontario, Canada on October 01, 2019:

Peggy, How nice. Crawdads would be great to add. I hope to try this one day.

Peggy Gordon on September 30, 2019:

I’ve made this many times. Today I’m feeding 4 teenage boys that are working in my backyard! I’m also adding a can of diced tomatoes, okra, celery, onion, diced garlic, bell pepper, chicken, sausage, shrimp and some crawdads. A great way to use whatever is on hand for a hot and filling meal.

Susan Zutautas (author) from Ontario, Canada on February 14, 2018:

Nate, I'm so happy that you enjoyed the s Jambalaya. Thanks so much for letting me know.

Nate on February 13, 2018:

It turned out great! Perfect hot lunch on a frozen lake (ice fishing). Might add a can of diced tomatoes next time. I'm a big fan of Zatarain's but never added the fresh veggies before. Outstanding. Thanks again!

Susan Zutautas (author) from Ontario, Canada on January 31, 2018:

Nate, I'm pretty sure you could double the recipe and it would be fine. Let me know how it turns out.

Nate on January 30, 2018:

I'd like to make this for a crowd. If I double the Zatarain's should I double the water or use a little less? Don't want it to be soupy or mushy rice.

Susan Zutautas (author) from Ontario, Canada on December 17, 2017:

Shineka, I'm sure it could be but I've never tried it that way before.

Shineka on December 17, 2017:

Can this be done in the crock pot?

Wanda on October 01, 2017:

I use this all the time....its great.

I use Andouille sausage and shrimp...yum

Susan Zutautas (author) from Ontario, Canada on June 19, 2017:

Kendra, Thank you so much. I'm so glad that you and your boyfriend enjoyed the dish.

Kendra on June 18, 2017:

Outstanding recipe. My picky boyfriend and I were fighting over the leftovers. This dish is the first time he's ever had seconds and requested leftovers.

Susan Zutautas (author) from Ontario, Canada on June 11, 2016:

Hi Monica, I'll have to look for it, thanks!

Monica on May 24, 2016:

They also sell a Zatarin's Jambalaya with cheese. Once I tried it, I won't have it any other way!!! DELISH!!

Susan Zutautas (author) from Ontario, Canada on September 27, 2014:

There is a basic Jambalaya recipe you can follow that will go well with my recipe Tamara. When I get time to do so I will add it to this hub.

Susan Zutautas (author) from Ontario, Canada on September 27, 2014:

Thanks Audrey, always so nice to have my friends re-visit my hubs.

Tamara14 on September 27, 2014:

I don't think I can get the mix here but there's no reason not to try this great recipe, especially since you make it so easy to do with all the photos. Thanks for sharing :)

Audrey Hunt from Idyllwild Ca. on September 26, 2014:

Came back again to share your amazing recipe with some of my friends. Your photo alone is enough to make my mouth water :)

Susan Zutautas (author) from Ontario, Canada on September 26, 2014:

Kailua-KonaGirl, Thanks so much for letting me know.

KonaGirl from New York on September 26, 2014:

I made this last night (half the recipe) and used both red and green peppers diced with the onion, celery, and 2 cloves of minced garlic. I added one can of Rotel diced tomatoes (the kind with green chilis) with 1/2 cup of water & a couple dashes of Cajun seasoning & a dash of cayenne. When it was done, stirred in 10 big ass shrimp and let it steam for 5 minutes. Served it with side bottle of Louisiana Crystal hot sauce. Excellent for out of a box rice mix (Zatarain's). Thanks so much for sharing this recipe, Susan! Couldn't get much easier.

Susan Zutautas (author) from Ontario, Canada on September 26, 2014:

KonaGirl, Please let me know what you thought of the dish.

KonaGirl from Slingerlands on September 25, 2014:

Just happen to have everything on hand. Making it now!

Susan Zutautas (author) from Ontario, Canada on June 04, 2012:

Kevin, The shrimp I used are not that big :)

Susan Zutautas (author) from Ontario, Canada on June 04, 2012:

Mommiegee, Thanks.

Susan Zutautas (author) from Ontario, Canada on June 04, 2012:

Thanks for stopping by and for commenting Kelly.

Susan Zutautas (author) from Ontario, Canada on June 04, 2012:

Angela, It really helps to stretch it into a bigger meal. Hope you enjoy it.

Susan Zutautas (author) from Ontario, Canada on June 04, 2012:

vocalcoach, Add as much celery as you like. I add more sometimes myself. Hope you enjoy the Zatarain's and thank you.

Susan Zutautas (author) from Ontario, Canada on June 04, 2012:

Lela, I'm going to have to look for all the Zatarain's products next time I'm in the States. I wish they offered all of them up here in the Great White North.

KevinMillican from Stilwell, OK on June 03, 2012:

I'm going to have to try this....Jambalaya mixture ;) But I have never seen shrimp that big in this area lol.

Mommiegee from Alabama on June 03, 2012:

Yummy is all I can say after looking at this!

kelleyward on June 03, 2012:

I used to make this long ago, kind of forgot about it! Thanks for the reminder! Take care, Kelley

Angela Brummer from Lincoln, Nebraska on June 03, 2012:

I use the box of Zatarain's Jambalaya and everyone loves it, but, I want to try your additions!

Audrey Hunt from Idyllwild Ca. on June 03, 2012:

I've never made Jambalaya, but I'm going to now that I've drooled all over your recipe. :-)

I'll hunt down the Zatarain's mix this week. Hope it's ok to add another stalk of celery as I love the stuff.

Five star rating and a big thank you. Sharing this!

Lela from Somewhere near the heart of Texas on June 03, 2012:

I love Zatarain's Red beans and rice too. Actually, I like all of the Zatarain's mixes. I really should try the additional ingredients mentioned. They sound great.

Susan Zutautas (author) from Ontario, Canada on May 31, 2012:

b.Malin, Thanks for stopping by. If you do try it please let me know what you think.

b. Malin on May 30, 2012:

I don't recall every having had this dish, but I'd be tempted to try it...Lover Man may take some coaxing...but sometimes he surprises me. Good Comments and other suggestions as well.

Susan Zutautas (author) from Ontario, Canada on May 27, 2012:

Hi Wayne, Thank you for adding this.

Wayne Brown from Texas on May 27, 2012:

I have made it both ways myself. The home-made version varies greatly in flavor and color. The secret is in the seasonings of course. If one makes a "rue" from butter and flour in an iron skillet and cooks it nice n' brown, this will help to form a good base for the dish. You can also season the rue mixture which will deepen the flavor of the final product. I love to add the andouille sausage to the mixture along with the shrimp. Cajun cooking is great but don't forget the rue and don't forget the Trinity (celery, onions, peppers). Nicely done...thanks for sharing. WB

Susan Zutautas (author) from Ontario, Canada on May 27, 2012:

Hi Joyce, I've asked a few people that make Jambalaya, and the answers were: catfish, bluefish, trout and bass.

Joyce Haragsim from Southern Nevada on May 26, 2012:

Thanks Susan, I appreciate your hard work, Joyce.

Susan Zutautas (author) from Ontario, Canada on May 26, 2012:

writer, I've made this with just sausage or chicken before. I'm not really sure what other types of fish would be good in this dish but I'll see if I can find out for you.

Susan Zutautas (author) from Ontario, Canada on May 26, 2012:

Thanks Daffy :)

Joyce Haragsim from Southern Nevada on May 25, 2012:

This looks so good I'm going to try it. However I do have an allergy to shrimp, will be okay just to leave it out if not which fish do you suggest, please. Joyce.

Daffy Duck from Cornelius, Oregon on May 25, 2012:

That looks sooooooooooooo good!

I'm hitting the delicious/drooling feedback button that they haven't installed yet.

Susan Zutautas (author) from Ontario, Canada on May 22, 2012:

Angela, It is a bit on the spicy side, but you can make with other meats or shrimp if you like.

Susan Zutautas (author) from Ontario, Canada on May 22, 2012:

Ruby, I like with shrimp, sausage, or chicken.

Angela Michelle Schultz from United States on May 21, 2012:

It looks very good, but I'm not much of a sausage person, so I'm hesitant to try it!

Ruby Jean Richert from Southern Illinois on May 21, 2012:

I use Zatarains brand and i really like it, i've never had the shrimp or sausage, but i will try it..Thank you Susan...

Susan Zutautas (author) from Ontario, Canada on May 21, 2012:

Angela, Let me know if you like it.

Susan Zutautas (author) from Ontario, Canada on May 21, 2012:

barbergirl, Don't put sausage in it. Use chicken instead :) I'm going to have to go and see if I can find that commercial on YouTube.

Susan Zutautas (author) from Ontario, Canada on May 21, 2012:

RH, When I would make 2 boxes of just the Zatarain's everyone would still be hungry. By stretching it and adding ingredients to it we found it made a big difference.

Angela Kane from Las Vegas, Nevada on May 21, 2012:

I have box of Jambalaya in my cabinet right now so I think I will try this recipe soon.

Stacy Harris from Hemet, Ca on May 21, 2012:

I have never actually made Jambalaya... and I have never even had it before. However, when we went to Blue Bayou in Disneyland my husband ordered their jambayla... He said it was good but since I am not a sausage fan, I never tried it. Might have to give it a shot.

On a funny note.... the second I saw the title... I started singing the commercial! LOL

Kelly Umphenour from St. Louis, MO on May 21, 2012:

I do make this! I also make their Dirty Rice mix - I just use ground beef in that kind.

Even my kids like the Zatarain's Jambalaya. I keep some in the pantry always. I bet I have a box right now in the back! It is a great meal that is easy and quick to cook. No fuss - no muss!

Susan Zutautas (author) from Ontario, Canada on May 21, 2012:

GoodLady, Thank you :)

Prasetio, Thanks so much.

CookwareBliss, Thank you.

drbj, If you like spicy food or a little on the spicy side, you'll enjoy this.

Susan Zutautas (author) from Ontario, Canada on May 21, 2012:

Victoria

Deborah

Susan

Thanks everyone.

John, Here I've only seen the Jambalaya, but I'd love to try all the products they have. Next time I'm in the states I'll have to buy some.

Will, Thanks

drbj and sherry from south Florida on May 20, 2012:

I've never made this myself, Susan, but now that I've learned Zatarains has a Jambalaya mix product, I'm good to go with your fine recipe. Thank you, m'dear.

CookwareBliss from Winneconne, WI on May 20, 2012:

This looks very good, thanks for sharing!

prasetio30 from malang-indonesia on May 20, 2012:

Susan, you made me hungry. Wow...I really impressed with the recipes and the pictures of this food as well. Rated up and Yummy!

Prasetio

Penelope Hart from Rome, Italy on May 20, 2012:

just Yummmmy. Thanks!

WillStarr from Phoenix, Arizona on May 20, 2012:

Sounds great! Bookmarked.

John Sarkis from Winter Haven, FL on May 20, 2012:

Susan, excellent hub. I use Zatarain's all the times. I like their Black Beans and Rice, Red Beans and Rice, and also their Dirty Rice. Sometimes, I'll mix in some white rice with the Zatarain's recipe to keep it from being too spicy, because, my family doesn't like spicy foods. I'll have to try this recipe though.

Thanks again. Voted useful

John

Susan Holland from Southwest Missouri on May 20, 2012:

Susan, Zatarain's is a staple at my house. I love the alternatives you listed because you really can create several different dishes using any of the Zatarain line. If people haven't tried it, they surely should because it is delicious. Your pictures are making my mouth water. Votes and shared. :-)

Deborah Brooks Langford from Brownsville,TX on May 20, 2012:

Great recipe.. I love this.. great job Susan

I shared

Debbie

Victoria Lynn from Arkansas, USA on May 20, 2012:

I love the idea of adding to packaged items to make more. This recipe looks very tasty. Going to save for later. Thanks! Looks great!