Description: A delicious traditional New Orleans dinner dish made with rice, spices and your choice of meat or seafood (or both). Each package plus one pound of meat or seafood makes six cups of Jambalaya with a total preparation time under 30 minutes. Great with chicken, ham, sausage, shrimp or game.
Unit Size: 8 oz. (227g)
JAMBALAYA Steps: Use 1 pound of chicken (precooked), ham, smoked sausage or shrimp. In a 2-1/2 quart saucepan combine 2-1/2 cups water and 2 Tbsp. vegetable oil (optional), bring to a boil. Add Zatarain's Jambalaya Mix and meat, stir, return mixture to a boil. Reduce heat, stir, cover and simmer over low heat for 25 minutes. Remove from heat, let stand for 5 minutes. Fluff and serve. Makes about four 1-cup servings. Microwave Directions available on package.
CREOLE STUFFING Ingredients: 1 package Zatarain's Jambalaya Mix 1/2 lb. meat, depends on meat to stuff 1 cup celery, diced 1 cup onion, diced 4 cloves garlic, minced 1 tsp. sage 1 tsp. ZATARAIN'S® Creole Seasoning 2 Tbsp. Oil or margarine Steps: Sautée choice of meat in oil until browned. Add celery, onion and garlic. Sautée ¦or 1-2 minutes. Add rice mix and water according to directions. Bring to a boil, reduce heat, simmer for 25 minutes. Remove from heat and allow to set covered for 5 minutes. Add sage and Zatarain's Creole Seasoning. Cool slightly. Use as a stuffing for pork, poultry, beef or game.
ZATARAIN'S PAELLA Ingredients: 1 package Zatarain's Jambalaya Mix 2 cups water (hot) 1 large green pepper, diced 1 large ripe tomato, diced 6 littleneck clams 1/2 lb. boneless chicken, diced 1/2 lb. link sausage, uncooked 1 medium onion, diced 1 Tbsp. parsley, chopped 1/3 lb. fresh shrimp, peeled and deveined 1 Tbsp. peanut oil Steps: Cook sausages and chicken in oil on medium heat in large skillet until light brown. Add pepper and onion and cook until clear. Remove meat and vegetables and drain. Bring 2 cups water to boil. Add Zatarain's Jambalaya Mix. Return to boil. Reduce heat, cover and simmer for 5 minutes. Add meat and vegetables, parsley, and tomatoes. Cook 10 minutes. Add clams and shrimp cook until clams are opened and shrimp is tender. Remove from heat. Let set covered for 5 minutes. Note: Spanish Paella is a one-dish, meal-in-one entree. Versions of Paella will depend on what is on hand and season changes. Therefore, a variety of ingredients can be substituted for those listed above. Here are a few alternatives to experiment with: fish, peas, mussels ,kidney beans, crab meat, artichoke hearts, ham, carrots, pork, corn, smoked sausages, cauliflower, wild game, and potatoes.
Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs
|Size||8 oz. (227g)|
|Serving Size||3 Tbsp. (38g)|
|Serving per container||6|
|Calories from fat||No|
|Saturated fat per unit||No|
|Cholesterol per unit||No|
|Sodium per unit||26|
|Total carbs per unit||10|
|Dietary fiber per unit||No|
|Ingredients||enriched parboiled long grain rice, (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), dehydrated vegetables (onion, bell pepper), salt, paprika, garlic, autolyzed yeast, monosodium glutamate, spices, soy sauce, caramel color, partially|