Zatarain's® Creole Jambalaya

For a rich, tomato-based version of this classic New Orleans one-pot dish (sometimes called red jambalaya), start with Zatarain’s Jambalaya Mix and add diced tomatoes.  With chicken and Andouille sausage included, you’ve got a meal to feed party goers and the fam.

Serves: 8
10 mins Prep time 35 mins Cook time
10 mins Prep time
35 mins Cook time
  • 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.

  • Stir in water and tomatoes. Bring to boil. Add Rice Mix; mix well. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.

  • Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

Cooking tip

Shrimp Creole Jambalaya:  Prepare as directed above except substitute 1 pound peeled and deveined shrimp, cut into bite-size pieces, for the chicken.  Add shrimp during the last 10 minutes of cooking time and cook just until shrimp turn pink.

Nutrition information

(Amount per serving)

  • 318Calories: 318Cholesterol: 101mg
  • Sodium: 691mgProtein: 23g
  • Total Fat: 14gFiber: 2g
  • Carbohydrate: 25g