Best 6 Best Ever Zatarain S Jambalaya Recipes

SPRUCED-UP ZATARAIN'S® JAMBALAYA

Steps:

• Heat olive oil in a large pot over medium-high heat. Cook and stir sausage and onion in hot oil until the sausage and onion are browned, 7 to 10 minutes.
• Pour water, jambalaya mix, and diced tomatoes with green chile peppers into the pot; bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the water is mostly absorbed and the rice is tender, about 25 minutes.

BEST EVER ZATARAIN'S JAMBALAYA

Steps:

• In a large deep frying pan, over medium high heat, saute red and green pepper, celery and onion in olive oil, until softened. About 5 minutes. Remove from pan, and set aside.
• In same pan, cook sausage, browning on all sides. Add cooked vegetables, stewed tomatoes, and Zatatrain's Jambalaya Mix. Add water/chicken and cover pan. Cook stirring occaisionally about 15 minutes.
• Add clams, mussels, shrimp, green beans, and peas. Cook an additional 15 minutes.
• Serve with crusty bread for sopping up some fantastic sauce. Add hot sauce to you liking. I am not a huge fan of spicy, so this is tangy enough for me.

BEST EVER CROCK POT JAMBALAYA

Steps:

• Place all ingredients except shrimp and rice in crock pot.
• Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through.
• During the last 30 minutes of cooking, stir in shrimp and cook covered, until shrimp are curled and opaque (and chicken is cooked as well).
• Serve mixture over hot steamed rice.

OVEN BAKED JAMBALAYA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
• Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

MY BEST-EVER JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

CHEF JOHN BESH'S ZATARAIN'S® CREOLE JAMBALAYA RECIPE - (4.5/5)

Steps:

• 1. 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. 2. Stir in water and tomatoes. Bring to boil. Add Jambalaya Mix; mix well. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally. 3. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.