Zatarain's® Creole Jambalaya
main dishes

Zatarain's® Creole Jambalaya

Tarriona Tank Ball, of the New Orleans-based musical group Tank and The Bangas, loves bold colors and bold flavors, especially her hometown’s Jambalaya. It starts with Zatarain’s Jambalaya Mix, and with a boost from the holy trinity, chicken and andouille sausage, it’s a meal to feed a party. Try it Tank's way with Blackened Shrimp and Zatarain's Hot Sauce!

  • 10m

    prep time

  • 35m

    Cook Time

  • 347

    Calories

  • 9

    Ingredients

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Ingredients

9

Servings

Instructions

  • Heat 2 tablespoons of the oil in large deep skillet or Dutch oven on medium heat. Add celery, bell pepper and onion; cook and stir 4 to 5 minutes until softened. Remove from pan. Set aside.

  • Heat remaining oil in same skillet on medium-high heat. Add chicken and sausage; cook and stir 5 to 7 minutes, until lightly browned.

  • Return vegetables to skillet. 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.

  • Try Tank’s “Bold Like That” Flavorful Twist: Season 1/2 pound large shrimp (peeled and deveined) with 1 teaspoon Zatarain’s Blackened Seasoning. Add shrimp to skillet with rice for the last 12 to 15 minutes of cooking. (Shrimp are ready when they just turn pink.) Shake on Zatarain’s Hot Sauce, for an extra bold hit of flavor! (Recipe Tip Credit: Tarriona Tank Ball.)

Nutrition information (per Serving)

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