Jambalaya Using ZATARAIN'S with Shrimp and Sausage Recipe

Updated on December 28, 2016
Just Ask Susan profile image

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 | Source
Source

Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: Will serve 5-6 adults or 12 / 1 cup servings
Chopped onion, celery, green pepper and garlic
Chopped onion, celery, green pepper and garlic | Source

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 | Source
Sauté celery, onion, green pepper and garlic
Sauté celery, onion, green pepper and garlic | Source
Ingredients are all added and ready to cover and start simmering.
Ingredients are all added and ready to cover and start simmering. | Source

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 ten 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

How do you make Jambalaya

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Doesn't this sound good!

4 stars from 33 ratings of Shrimp and Sausage Jambalaya

Questions & Answers

    © 2012 Susan Zutautas

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      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        7 months ago from Ontario, Canada

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

      • profile image

        Nate 

        7 months ago

        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!

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        7 months ago from Ontario, Canada

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

      • profile image

        Nate 

        7 months ago

        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.

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        9 months ago from Ontario, Canada

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

      • profile image

        Shineka 

        9 months ago

        Can this be done in the crock pot?

      • profile image

        Wanda 

        11 months ago

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

        I use Andouille sausage and shrimp...yum

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        15 months ago from Ontario, Canada

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

      • profile image

        Kendra 

        15 months ago

        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.

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        2 years ago from Ontario, Canada

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

      • profile image

        Monica 

        2 years ago

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

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        3 years ago from Ontario, Canada

        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.

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        3 years ago from Ontario, Canada

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

      • profile image

        Tamara14 

        3 years ago

        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 :)

      • vocalcoach profile image

        Audrey Hunt 

        3 years ago from Idyllwild Ca.

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

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        3 years ago from Ontario, Canada

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

      • Kailua-KonaGirl profile image

        June Parker 

        3 years ago from New York

        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.

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        3 years ago from Ontario, Canada

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

      • KonaGirl profile image

        KonaGirl 

        3 years ago from Slingerlands

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

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

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

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

        Mommiegee, Thanks.

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

        Thanks for stopping by and for commenting Kelly.

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

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

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

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

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

        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 profile image

        KevinMillican 

        6 years ago from Stilwell, OK

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

      • Mommiegee profile image

        Mommiegee 

        6 years ago from Alabama

        Yummy is all I can say after looking at this!

      • profile image

        kelleyward 

        6 years ago

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

      • Angela Brummer profile image

        Angela Brummer 

        6 years ago from Lincoln, Nebraska

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

      • vocalcoach profile image

        Audrey Hunt 

        6 years ago from Idyllwild Ca.

        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!

      • Austinstar profile image

        Lela 

        6 years ago from Somewhere near the center of Texas

        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.

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

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

      • b. Malin profile image

        b. Malin 

        6 years ago

        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.

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

        Hi Wayne, Thank you for adding this.

      • Wayne Brown profile image

        Wayne Brown 

        6 years ago from Texas

        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

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

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

      • writer20 profile image

        Joyce Haragsim 

        6 years ago from Southern Nevada

        Thanks Susan, I appreciate your hard work, Joyce.

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

        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.

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

        Thanks Daffy :)

      • writer20 profile image

        Joyce Haragsim 

        6 years ago from Southern Nevada

        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 profile image

        Daffy Duck 

        6 years ago from Cornelius, Oregon

        That looks sooooooooooooo good!

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

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

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

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

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

      • angela_michelle profile image

        Angela Michelle Schultz 

        6 years ago from United States

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

      • always exploring profile image

        Ruby Jean Richert 

        6 years ago from Southern Illinois

        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...

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

        Angela, Let me know if you like it.

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

        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.

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

        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 profile image

        Angela Kane 

        6 years ago from Las Vegas, Nevada

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

      • barbergirl28 profile image

        Stacy Harris 

        6 years ago from Hemet, Ca

        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

      • RealHousewife profile image

        Kelly Umphenour 

        6 years ago from St. Louis, MO

        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!

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

        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.

      • Just Ask Susan profile imageAUTHOR

        Susan Zutautas 

        6 years ago from Ontario, Canada

        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 profile image

        drbj and sherry 

        6 years ago from south Florida

        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 profile image

        CookwareBliss 

        6 years ago from Winneconne, WI

        This looks very good, thanks for sharing!

      • prasetio30 profile image

        prasetio30 

        6 years ago from malang-indonesia

        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

      • GoodLady profile image

        Penelope Hart 

        6 years ago from Rome, Italy

        just Yummmmy. Thanks!

      • WillStarr profile image

        WillStarr 

        6 years ago from Phoenix, Arizona

        Sounds great! Bookmarked.

      • John Sarkis profile image

        John Sarkis 

        6 years ago from Los Angeles, CA

        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

      • sholland10 profile image

        Susan Holland 

        6 years ago from Southwest Missouri

        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 profile image

        Deborah Brooks Langford 

        6 years ago from Brownsville,TX

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

        I shared

        Debbie

      • Victoria Lynn profile image

        Victoria Lynn 

        6 years ago from Arkansas, USA

        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!

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