Crescent City JambalayaEstimated Cost:  $12.00

Prep Time:  15 minutes

Cook Time:  35 minutes

Serves:  8

I’ve always been a fan of Zatarain’s New Orleans influenced food products.  This recipe is basically a very minor modification of one of the jambalaya recipes available on the Zaterain’s web site.  They say its perfect for your Mardi Gras party, I say its perfect ANYTIME!


1 Tbs. olive oil OR vegetable oil
1 med. onion, chopped
1 med. green bell pepper, chopped
1 med. yellow bell pepper, chopped
1 can (14.5 oz.) fire roasted diced tomatoes
1 cup water
1 pkg. (8 oz.) Zatarain’s Jambalaya Mix
1 lb. large shrimp, peeled and deveined
1 pkg. (14 oz.) smoked sausage, cut into 1/4-inch slices

1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.

2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.

3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes.

Mike’s comments:

My favorite part of making jambalaya is how easily different meats can be interchanged or added. You can easily add a cup of cooked shredded chicken or pork to this recipe and still expect wonderful results.

This recipe also comes out perfect when doubled. Simply add twice the amount of everything to feed a larger crew.