Best Ever Zatarains Jambalaya Recipes

SPRUCED-UP ZATARAIN'S® JAMBALAYA

Spruced-up Zatarain's® Jambalaya image

Spruced-up Zatarain's® jambalaya.

Provided by Michelle Harris

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 45m

Yield 6

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil, or as needed
38 ounces andouille sausage, sliced
1 onion, chopped
2 ½ cups water
2 (8 ounce) packages jambalaya mix (such as Zatarain's®)
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained

Steps:

Heat olive oil in a large pot over medium-high heat. Cook and stir sausage and onion in hot oil until the sausage and onion are browned, 7 to 10 minutes.
Pour water, jambalaya mix, and diced tomatoes with green chile peppers into the pot; bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the water is mostly absorbed and the rice is tender, about 25 minutes.

Nutrition Facts : Calories 860.5 calories, Carbohydrate 65.4 g, Cholesterol 102.9 mg, Fat 53.3 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 17.6 g, Sodium 2802 mg, Sugar 0.8 g

MY BEST-EVER JAMBALAYA

My Best-Ever Jambalaya image

I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1/2 pound fully cooked Spanish chorizo links, sliced
2 cups cubed fully cooked ham
3/4 pound boneless skinless chicken breasts, cubed
1 can (28 ounces) diced tomatoes, undrained
3 cups chicken broth
2 large green peppers, chopped
1 large onion, chopped
1 tablespoon Cajun seasoning
2 teaspoons hot pepper sauce
3 cups instant brown rice
1/2 pound uncooked medium shrimp, peeled and deveined

Steps:

In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

OVEN BAKED JAMBALAYA

Oven Baked Jambalaya image

Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!

Provided by JOSLYN

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 2h45m

Yield 16

Number Of Ingredients 16

Ingredients

½ cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 leaf (blank)s bay leaves
3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

Nutrition Facts : Calories 541.1 calories, Carbohydrate 47.6 g, Cholesterol 124.7 mg, Fat 25.8 g, Fiber 2.6 g, Protein 28.5 g, SaturatedFat 10.1 g, Sodium 1857.9 mg, Sugar 5.3 g

BEST EVER ZATARAIN'S JAMBALAYA

Best Ever Zatarain's Jambalaya image

Simple, quick, and delicious! Uses Zatarain's Jambaylaya Mix to Make things simple, and tastes like you worked all day!!

Provided by The Miserable Gourm

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 small green pepper, diced
1 small red pepper, diced
1 celery rib, diced
1 small onion, diced
2 (14 ounce) cans stewed tomatoes
1 lb sausage, sliced
1 lb mussels
1 lb littleneck clams
1 lb shrimp
1/2 lb fresh green beans, cleaned and cut into bite size pieces
1/2 lb frozen peas
2 tablespoons olive oil
1 (12 ounce) box family size zatarain's jambalaya mix
3 cups water or 3 cups chicken broth
hot sauce

Steps:

In a large deep frying pan, over medium high heat, saute red and green pepper, celery and onion in olive oil, until softened. About 5 minutes. Remove from pan, and set aside.
In same pan, cook sausage, browning on all sides. Add cooked vegetables, stewed tomatoes, and Zatatrain's Jambalaya Mix. Add water/chicken and cover pan. Cook stirring occaisionally about 15 minutes.
Add clams, mussels, shrimp, green beans, and peas. Cook an additional 15 minutes.
Serve with crusty bread for sopping up some fantastic sauce. Add hot sauce to you liking. I am not a huge fan of spicy, so this is tangy enough for me.

Nutrition Facts : Calories 569.5, Fat 30.5, SaturatedFat 8.7, Cholesterol 206, Sodium 1428.7, Carbohydrate 25.9, Fiber 4.8, Sugar 9.8, Protein 47.4

CHEF JOHN BESH'S ZATARAIN'S® CREOLE JAMBALAYA RECIPE - (4.5/5)

Chef John Besh's Zatarain's® Creole Jambalaya Recipe - (4.5/5) image

Provided by HeidiHo5

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 rib celery, coarsely chopped
1 medium onion, coarsely chopped
4 boneless skinless chicken thighs, cubed
2 cups cubed andouille or smoked sausage
2 1/2 cups water
1 can (14 1/2 ounces) diced tomatoes, drained
1 package ZATARAIN'S® Jambalaya Mix, Original

Steps:

1. Heat oil in large deep skillet or Dutch oven on medium heat. Add celery, onion, chicken and sausage; cook and stir 7 minutes or until meat is lightly browned. 2. Stir in water and tomatoes. Bring to boil. Add Jambalaya Mix; mix well. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally. 3. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

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