Jambalaya Using ZATARAIN'S with Shrimp and Sausage Recipe
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.
- 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
- Fry sausages until cooked. I use hot Italian but you can use smoked or any type of sausage that you prefer.
- While the sausages are cooking chop the celery, onions, green pepper and garlic.
- 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.
- Once the sausages are cooked, drain, cool then slice into 1/4 - 1/2" pieces.
- 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.
- 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.
- Stir before serving. Enjoy!
The original recipe that I tried was as follows:
- 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
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.
This dish can be made with:
- 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.