When it’s gameday in Louisiana, there’s a good chance jambalaya is on the menu. Jambalaya is a hearty dish that everyone loves, and it’s easy to make for a big party. This recipe, created by New Orleans tailgater Scott “Sparky” Sparks, builds on a foundation of Zatarain’s Jambalaya Mix with crowd-pleasing additions like smoked sausage and pork roast. Try Sparky’s Gameday Jambalaya to bring big flavor to your next football party. Note: This recipe is easy to double, triple or quadruple (or cut in half) to accommodate your anticipated crowd.
Recipe courtesy of Scott "Sparky" Sparks.
Brown sausage in large stockpot on medium heat. Add pork, onions, bell pepper and celery; cook and stir until onions are translucent. Add tomatoes, garlic powder and water; simmer 10 minutes.
Stir in Rice Mixes. Bring to boil. Stir. Reduce heat to low; cover and simmer 35 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.