Semi homemade: Seafood and sausage jambalaya

by Stefania Butler, Posted Dec 13th 2005 @ 9:04PM

zatarains Zatarain's products are one of the only prepackaged, kinda processed food items that I will buy. I'm a perimeter shopper at the grocery store. I only venture down aisles for certain condiments, canned tomatoes, pasta, and household goods. For those that aren't familiar with this brand, Zatarain's specializes in New Orleans-style specialties like gumbo, dirty rice, and jambalaya. Many of their products are rice-based with seasonings (like filé) added.

I really like their boxed Jambalaya. Is it authentic? No. But it totally hits the spot when I am in the mood for flavorful, spicy comfort food. This is how I do it "semi-homemade:"

Stefania's Embellished Zatarain's Jambalaya
Ignore the box directions for the moment.

2-4 glugs of olive oil
1-2 cloves garlic, chopped
1 medium onion, finely chopped
2 stalks celery, finely chopped
dash of worcestershire sauce
unsalted chicken broth to replace water in recipe (optional)
1/2 lb. of smoked sausage (like andouille), sliced
1/2 lb. large, raw wild shrimp, shelled and de-veined
sliced green onions and chopped flat leaf parsley to garnish

In a large, lidded saute (or braising) pan, heat olive oil over medium heat. Add garlic, onion, and celery and saute until translucent. At this point, follow box directions replacing water with broth if desired and adding worchestershire sauce. Do not add shrimp yet. Cook according to directions and add shrimp to jambalaya during final three minutes of cooking time. Replace lid and keep tightly covered. When three minutes is up, remove jambalaya from heat. Transfer to serving platter, garnish with green onions and parsley and serve with hot sauce on the side.

I like to serve collard greens along with my jambalaya. If I am doing a southern-style buffet dinner (which I often do for foreign guests) I also serve fried chicken, tomato salad, and chile-corn bread. This "taste of America" is always a hit.

Filed Under: Ingredients
Tags: dinner, grains, southern states, west coast

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Reader comments (Page 1 of 1)

12-14-2005 @9:04AM Punisher2k said... I thought it was another Sandra Lee post. whew

This recipe is certainly closer to homemade then semi-homemade. Looks really good.
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12-15-2005 @10:14AM Myron said... I tried their rice and beans. It was inedible. Just incredibly salty mush.
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12-14-2005 @4:20PM Diane Holdgate said... I have been buying Zaterain's for a few years now. I love love love the Jambalaya and the Dirty Rice. I tried the Carribean Chicken just last week and it was wonderful too. I have never tried the Red Beans and Rice, that is the only thing I haven't tried yet, but everything else I the tried has been great!!
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12-14-2005 @1:49PM Kelley Ritchey said... I'll try this on your recommendation. I like jambalaya a great deal. Usually wait to visit Cajun country for teh real thing, but might be an alternative!
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12-14-2005 @2:06PM Shannon said... I must agree with Myron on this one. Any Zatarains product I've eaten has been way too salty and therefore to me, inedible. But if you like lots of salt, perfect!
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12-14-2005 @2:44PM Christopher said... I found anything with beans doesn't work out, and their cheesy stuff is kind of odd, but the Jambalaya usually works out for me.

On the note of why I posted, I was having a hard time with what to put it there, and I think this will help, and I look forward to trying it. Is there a chance to see more posts like this, or shall I refer to other venues?
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