Recipe by Zatarain's®
"This flavorful dish is perfect for a Mardi Gras party, and it really is 'big easy.' The recipe can be easily doubled to serve 16 by using 2 packages of Jambalaya Mix, doubling all the other ingredients and cooking in a Dutch oven or saucepot."
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green bell pepper, chopped
yellow bell pepper, chopped
1 (14.5 ounce) can
fire roasted or regular diced tomatoes, undrained
1 (8 ounce) package
ZATARAIN'S® Reduced Sodium Jambalaya Mix
large shrimp, peeled and deveined
1 (12 ounce) package
andouille sausage, cut into 1/4-inch slices
chopped fresh parsley
I love this Jambalaya mix, and have been using it to make a kickin' version of this recipe for years! I substitute beer and/or wine for the water, though. It gives the dish a greater depth of flavor. I often use what I have on-hand for the protiens, but love when I have diced ham, shrimp, diced chicken, and either andouille sausage, or even kielbasa works well. I have also added black beans. I find this Jambalaya mix to be very versatile. This dish always impresses.
Not a huge fan of this one. A lot of work and time for this one. The rice seem to take along time to cook. I also made a vegitarian version of this for my daughter. She loved it.
We make this recipe for your manager;s scoial hour at Chase Suite Hotel in Baton Rouge once a week and recieve rave reviews from our guests. Make it the way it is written the first time you prepare it and you will not change a thing the next time!
This was delicious and I didn't even have shrimp to add. But I know it would be awesome with shrimp too.
I'm almost embarrassed to admit this, but maybe it will help some fellow clueless chefs out there. Andouille sausage is a pre-cooked smoked pork sausage. Just beware if you make any sort of sausage replacement, you should cook it first before you include it in this recipe! Luckily I noticed before I included it and my cooked Italian sausage was a tasty substitute. Great Recipe!
I got confused because I was trying to follow the directions and then follow the box directions. I choose to follow the box and it was too much water at the end. I would stick to these directions but it still was good.
I added another 1/4 cup water towards the end. I felt it was getting too dry before the shrimp and rice were finished cooking. The anduille sausage has quite a kick. You could substitute polish sausage if you are looking for a more mild flavor.
I had all the ingredients on hand except the rice mix. I used 1 red, 1 yellow, 1 green bell pepper. 1 medium large onion, 1 pound small shrimp, 1 lb beef sausage ( the U shaped one). I sauteed all the veggies with 3 cloves of minced garlic. I sauteed the sausage and shrimp in a separate pan with red pepper flakes, black pepper and creole seasoning. The meat has better flavor that way i think. ( i also use chicken and ham on different occasions) I don't use water. Normally beef or chicken broth. I pour some wine in or beer. I also had about half cup or more of rice and adjust the fluids or add more when needed. I put red pepper flakes and black beans with the rice. At the end i mix in the meat.
* Percent Daily Values are based on a 2,000 calorie diet.
The Big Easy Jambalaya
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 21
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