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 recipe of 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!
Give A Jar Of Joy!
This copycat recipe of Zatarain’s Jambalaya 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.
You’ve Got Time
This mix will keep in your pantry for up to 6 months. Even a little longer, really. It’s great to keep on hand during those cold winter months. If you’re like us here, and sometimes can’t get out of the house for a few days because of snow, you might not have everything on hand to make it. That’s ok. The smoked sausage isn’t really required, though pre-cooked sausage can be bought well in advance and kept in the fridge.
You don’t have to use fresh bell pepper although that’d certainly be best. I don’t like to waste anything so any time I’m cutting up bell pepper I put any extra pieces into a container and put that in the freezer. It’s not good for a fresh application, like a salad, but it’s great for a dish where it’ll be cooked, like this one.
Shrimp can be frozen and kept in the freezer for quite some time so it’s usually pretty easy to keep on hand. You can leave it out if you have to. And in reality, you could make this dish without the meats at all.
- AUTOMATIC VACUUM FOOD SEALER WITH STARTER KIT…
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Also try my dirty rice and andouille sausage.
Zatarain’s Jambalaya (Copycat Recipe)
Equipment
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 jambalaya
- Bring the water to boil in a large saucepan.
- 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
Nutrition
Nutritional values are approximate.
