main dishes

Sparky's Gameday Jambalaya

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.

15m
PREP TIME
45m
COOK TIME
8
INGREDIENTS

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Ingredients 50 (5 ounces) Servings

  • 2 pounds smoked sausage, sliced 1/4-inch thick
  • 2 pounds cubed cooked pork butt, (1-inch cubes)
  • 2 cups diced onions
  • 1 cup diced celery
  • 2 cups diced tomatoes
  • 1 tablespoon garlic powder
  • 1/2 gallon (8 cups) water
  • 4 packages (8 ounces each) Zatarain's® Jambalaya Rice Mix

INSTRUCTIONS

  • 1 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.
  • 2 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.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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