The Big Easy Jambalaya Recipe - Allrecipes.com
The Big Easy Jambalaya Recipe
  • READY IN 52 mins

The Big Easy Jambalaya

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    37 mins
  • READY IN

    52 mins

Directions

  1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
  2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
  3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.
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Footnotes

  • Copyright © 2011, Zatarain's, All Rights Reserved.
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2011

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.

 
Most Helpful Critical Review
Apr 04, 2011

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.

 
Feb 15, 2011

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!

 
Mar 02, 2011

This was delicious and I didn't even have shrimp to add. But I know it would be awesome with shrimp too.

 
Mar 15, 2011

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!

 
Apr 04, 2011

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.

 
Feb 26, 2012

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.

 
Apr 18, 2011

I was a bit skeptical using a boxed mix but considering I'd never made jambalaya before, I was nervous to try anything else for my Mardi Gras get together. This was absolutely delicious, easy, and was gone so quickly I was shocked. My brother-in-law used to work as a chef in New Orleans and didn't even guess that it was from a box :)

 

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Nutrition

  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 27.6 g
  • 9%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 2.3 g
  • 4%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 510 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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