For this Sausage & Shrimp Jambalaya I use a very specific shrimp. I do not know what I will do or how I will make jambalaya if Publix Supermarket ever stops making this shrimp. If anyone has suggestions or a good Cajun shrimp recipe, please drop it in the comments below!
Anyway, this recipe is so easy with a little help from Zatarain’s for the “base” – listen… I have tried making jambalaya with white rice and doing all the seasonings and all the things, but I always miss that Zatarain’s flavor! This is an absolute staple in my house, paired with my easy cornbread (find that recipe here!)
Jambalaya
Servings: 8
Ingredients
- 1 Tbsp Vegetable Oil
- 1 Yellow Onion - diced
- 1 Green Bell Pepper - diced
- 1 Jalapeno Pepper - diced
- 1 13 oz pkg Smoked Sausage
- 1 10 oz Rotel (I use no salt added)
- 3¾ Cups Water
- 1 12 oz Family Size Box of Zatarain's Jambalaya Mix
- 1 12 oz pkg Glazed Cajun Shrimp (Publix brand)
Instructions
- Gather your ingredients.
- Add 1 Tbsp vegetable oil to a large pot and heat over medium.
- Add diced onion, bell pepper, and jalapeno and cook for about 5 minutes, then add the sausage.
- Continue cooking the vegetables and sausage until veggies are tender and sausage is slightly brown.
- Add the entire can of Rotel (do not drain).
- Add 3¾ cups of water and Zatarain's rice mix, and bring to a boil. Once boiling, reduce heat, cover, and simmer for 25 minutes or until rice is tender.
- While the jambalaya is boiling - in a separate pot, prepare the shrimp according to package instructions (medium heat, 10-12 minutes, flipping frequently).
- During the last 5 minutes of the jambalaya boiling, add the cooked shrimp to the jambalaya. (be sure to scrape all the saucy stuff in there too - lots of flavor!) Mix well, and enjoy!