I don’t cook with very many store-bought mixes any more, but that doesn’t mean I don’t miss mixes such as Zatarain’s jambalaya. Not only quick and easy to make, Zatarain’s was yummy! So I had to make this copycat Zatarain’s jambalaya mix, and I found it to be just like the original! Thick, and a bit spicy, with smoked sausage and shrimp, it’ll warm your belly!
This mix also makes a great gift. Just put the mix in a jar and attach a little note on how to make the jambalaya. I’ve uploaded a Microsoft Word Document containing the instructions here. The document is set up to print on Avery Personal Creations Textured Postcards, number 3380.
Note: The recipe below makes 3 batches of 4 servings each.
Also try my dirty rice and andouille sausage.
Copycat Zatarain's Jambalaya
For the spice mix (makes 3 batches!)
- 3 cups uncooked long-grain rice
- 3 tablespoons dried onion flake
- 3 tablespoons dried parsley flake
- 4 teaspoons beef bouillon granules
- 1 tablespoon minced dried chives
- 1 tablespoon dried celery flakes
- 1 1/2 teaspoons pepper
- 3/4 teaspoon cayenne pepper
- 1/2 tablespoon garlic powder
- 3/4 teaspoon dried thyme
For the jambalaya (makes 1 batch!)
- 2 cups water
- 1/2 cup green bell pepper chopped
- 1 jar spice mix from above
- 8 ounces tomato sauce
- 1 pound smoked sausage cut into rounds
- 1 pound 22-24 count shrimp peeled and deveined
For the spice mix
- Combine all ingredients and divide into 3 jars.
- Seal and add printed instructions if giving as a gift.
- Store up to 6 months.
For the jambalya
- Bring the water to boil in a large sauce pan.
- Add the bell pepper and the spice mix and stir.
- Return to a boil, then reduce to a simmer. Cover and simmer for 15-25 minutes or until the rice is tender.
- In another saucepan,combine the tomato sauce and sausage. Stir in the shrimp and cook until they turn pink.
- Combine both pans and mix well. If the sauce is too thick, add a bit of water and stir.