Today, I’m showing you how to make a hearty and delicious shrimp and sausage jambalaya with a box of Zatarain’s jambalaya mix! Each bite is packed with goodness and will leave you wanting more.
In the same amount of time it takes to cook the rice from the box, you’ll be upgrading it into a delicious meal.
This recipe is a family-favorite and a personal favorite because Zatarain’s premeasured rice and spice mix cut down on cook time while giving me the option to add my choice of meat and fresh ingredients.
This way, everything tastes super fresh and takes a fraction of the time to cook.
Zatarain’s Authentic Jambalaya Difference
Zatarain’s jambalaya rice mix features the perfect blend of spices and seasonings for a delicious batch of New Orleans-style jambalaya.
Their recipes and mixes are a solid 10 and what many of us Louisiana locals use to make a pan of jambalaya or pot of gumbo on busy weeknights.
I like to use smoked sausage and frozen shrimp for this recipe, but ask 100 locals what they do to their Zatarain’s rice mix, and you will get 100 different answers.
It’s a beloved Louisiana pantry staple, and if we trust a box mix with our jambalaya, I promise you can too.
Jambalaya Ingredients with Zatarains Mix
Here’s everything you need to make this easy jambalaya:
- olive oil: just a little to help brown the sausage.
- smoked sausage: locals will use andouille, which is a Cajun-seasoned pork sausage, but you can use any smoked sausage that’s available in your area.
- green onions: onion whites are browned with the sausage, and the green tops are sprinkled over the jambalaya.
- diced tomatoes: you’ll need a 14-ounce can of diced tomatoes or 1 ½ cups of fresh diced tomatoes.
- Zatarain’s jambalaya mix: pick it up from your local grocery store or grab it from Amazon.
- water: used to cook the rice to tender perfection!
- shrimp: added to the top of the rice in the final 5 minutes of cooking.
How to Make New Orleans Jambalaya with Zatarains
Jambalaya is a one-pot meal. All you have to do is add ingredients and stir. Follow the step-by-step directions below, and you’ll have perfect jambalaya in 35 minutes or less.
- Brown the sausage
In a large, deep-rimmed skillet, brown the sausage with the onion whites over medium-high heat. - Add the mix
Stir in the diced tomatoes and Zatarain’s rice and seasoning mix. Bring the mixture to a boil, cover with the lid and simmer for 20 minutes on low heat. - Top with shrimp
Remove the lid and place the shrimp over the top of the rice. Cover with a lid and cook for an additional 5 minutes. - It’s done
All liquid should be absorbed, the shrimp opaque, and the kitchen filled with a delicious aroma.
Want to cook along with me? Watch this video and we can do it together!
What Pan to Use for New Orleans Jambalaya
The best pans for jambalaya include a large stainless steel skillet or a 5-quart Dutch oven. Both options include a lid and deep rims that hold a lot of ingredients, so nothing spills over during cooking.
How Spicy is Zatarain’s Jambalaya?
Most people find Zatarain’s jambalaya mixes on the mild side. Although they are mixed with Cajun and Creole spice blends, none of them add a lot of heat.
If you’re still concerned about the flavor being too overpowering for kids, add ½ cup rice and ¾ cup water to the recipe.
However, if spicy is your thing, they also have a spicy jambalaya mix just for you.
What to Serve with Zatarain’s Jambalaya
Before you start cooking, check out these side dishes you can pair with easy jambalaya. They’re delicious, easy to assemble, and keep the New Orleans theme!
PrintZatarain’s Jambalaya – Box Upgrade!
Upgrade your boxed Zatarain’s jambalaya mix with a few add-ins and turn it into an epic meal!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: New Orleans
Ingredients
- 1 tablespoon oil
- 1 pound andouille or smoked sausage, sliced diagonally
- 2–3 green onions, chopped, whites and greens separated
- 14-ounce can diced tomatoes, drained
- 1 box Zatarains Jambalaya Mix
- 2 ½ cups water, check box directions*
- ½ pound shrimp, peeled and deveined
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the sausage and sauté for 3 minutes or until the sausage is browned. Add the onions and sauté for about 1 minute.
- Add the tomatoes and rice mix, and stir to combine the seasonings with the rest of the ingredients.
- Pour the water in and stir to combine. Bring the mixture to a boil and reduce the heat to low. Cover with the lid and simmer for 20 minutes.
- Remove the lid, place the shrimp over the rice, and sprinkle the green onion tops. Cover and cook for 5 to 7 minutes until the shrimp are cooked through.
- Serve immediately.
Equipment
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Nutrition
- Serving Size: 1 ½ cups
- Calories: 389
- Sugar: 4.1 g
- Sodium: 975.1 mg
- Fat: 26.3 g
- Saturated Fat: 7.8 g
- Trans Fat: 0.2 g
- Carbohydrates: 18.5 g
- Fiber: 2.2 g
- Protein: 17.6 g
- Cholesterol: 106.9 mg
Penelope
Hi Laura,
Where did you find the yambalaya mix? I’ve been looking around with no luck. Thanks for sharing this, your 30 minute recipes are a savior in my house.
Laura Fuentes
Penelope, you’ll find Zaratains Jambalaya in most grocery stores by the boxed rice and mixes. This is what it looks like -check it out on amazon. Enjoy!
Stacy
I used to live in New Orleans (and have been visiting my whole life because I had family there) and love New Orleans dishes.
I recently took the plunge and made beignets from scratch and I’ve had them nearly every day for a month! 🙂
I made this jambalaya and plan to make it again as soon as I get more shrimp and sausage.
PS – Your recipe directions don’t mention when to add in the can of diced tomatoes. (I figured out it was during the 1st step with everything else.)
Laura Fuentes
Thanks so much for pointing it out Stacy! I revised the recipe to make it more clear. Thank you!
Lisa
I visited New Orleans with a friend 7 years ago. We visited the New Orleans School of Cooking and learned how to prepare Gumbo, Etouffee, Jambalaya and bread pudding. We also dined out, enjoying red beans and rice and po’ boys. I need to dig out my recipes and have a Mardi Gras celebration with my kids!