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.
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
- 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.