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Copycat Zatarain's Jambalaya
I had to make this copycat Zatarain's jambalaya mix. I found it to be just like the original!
Course
Main
Cuisine
American
Keyword
copycat, Creole, rice, sausage
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Calories
517
kcal
Author
Mike
Ingredients
For the spice mix (makes 3 batches!)
3
cups
rice
uncooked
3
tablespoons
dried minced onion
3
tablespoons
dried parsley
4
teaspoons
beef bouillon granules
1
tablespoon
dried minced chives
1
tablespoon
dried celery flakes
1 ½
teaspoons
ground black pepper
¾
teaspoon
cayenne pepper
½
tablespoon
garlic powder
¾
teaspoon
dried thyme
For the jambalaya (makes 1 batch!)
2
cups
water
½
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
Instructions
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.
Notes
This recipe makes 3 batches of 4 servings each.
Nutrition
Calories:
517
kcal
|
Carbohydrates:
16
g
|
Protein:
21
g
|
Fat:
41
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
19
g
|
Cholesterol:
107
mg
|
Sodium:
2310
mg
|
Potassium:
770
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
695
IU
|
Vitamin C:
33
mg
|
Calcium:
80
mg
|
Iron:
3
mg