Tuesday, April 23, 2013

Zatarain's Jambalaya Mix

Zatarain's Jambalaya Mix
a one-pot wonder

I was first introduced to Zatarain's Jambalaya on my first official date with my husband. Although his (former) step-mom was serving spaghetti, she also cooked a box of this special stuff because it is one of my father-in-law's favorite foods. Essentially, jambalaya is a spicy rice-dish from Louisiana. Authentic recipes include variety of fresh vegetables and an assortment of meats, such as chicken, ham, smoked sausage, or shrimp. After one bite, I was hooked.

What I like about Zatarain's Jambalaya is it is quick and easy to prepare, requires only one pot, and is relatively inexpensive. It is a great option for weeknight meals, and I swear it tastes better as leftovers than on the night I cook it. Better yet, it is available at essentially any grocery store, and it is versatile. If I want it a little milder, I add extra water and plain, uncooked white rice. If I want to change it up a bit, I add a fresh vegetable, like diced green bell pepper. No gluten-free sausage available? I can use cooked and diced chicken breast or ham instead. On top of everything else, the smaller packages are even labeled gluten-free! (You can learn more about Zatarain's other gluten-free products here.)

If you are ready to try this Creole creation, here is what you need to do:

  1. Gather your ingredients:
    • 1-2 boxes of Zatarain's Jambalaya Mix
    • Gluten-free meat of choice (cooked chicken, ham, sausage or shrimp--see package for amount)*
    • Water (see package for amount) 
    • 1 green bell pepper optional
    • Small amount of uncooked white rice (see package for amount) optional

      I used Hormel brand's Natural Choice Original Smoked Sausage, purchased at Target.
  2. Start boiling the water according to the package directions before you prepare the other ingredients. Covering the pot will help the water boil faster.
  3. Prepare the remaining ingredients. I usually cut my sausage into half-moons, since it is easier to evenly distribute the smaller pieces.
  4. Once the water is boiling, combine all of the ingredients in the pot and let simmer according to the directions on the package. 
  5. When all the water has been absorbed, your meal is ready. Before you dish it up, make sure to stir the pot thoroughly. The meat tends to float to the top while it is simmering.
Easy, right?


  1. This looks so good. I have recently been playing around with millet.

  2. I love millet bread, but I haven't tried cooking it yet--I am a very lazy chef. Recently, however, I bought a bag of quinoa to motivate to get more adventurous. Let's see if it works!


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