If you like to spice things up a bit, this Easy Jambalaya Recipe with Shrimp and Sausage (better known as Zatarain’s Shrimp and Sausage Jambalaya Recipe) will be right up your alley.
Updated post from September 25, 2019
I found a package of sausages in my freezer the other day. I also found some jumbo shrimp there. So I went to the store to pick up a family-size box of Zatarain’s Jambalaya. I have made this box of jambalaya many times in the past. But I like to doctor things up a bit to make it my own. This jambalaya is the result of many tweaks on the recipe.
Here is what makes this Zatarain’s Shrimp and Sausage Jambalaya a great recipe:
- With the addition of shrimp and sausage, there is something for everyone.
- This is one of those recipes that actually gets better with age, so leftovers are great.
- This easy recipe requires 45 minutes of your time.
To make this recipe, you will need:
- Zatarain’s Jambalaya box mix -family size
- Shrimp – cooked or uncooked, tails on or off
- sausage – your choice of chicken, turkey, pork or beef, spicy or mild
- stewed tomatoes
- onion – white or yellow
- mushrooms – sliced
- olive oil
Come along as we make Zatarain’s Shrimp and Sausage Jambalaya Recipe
A full printable recipe is available in the recipe card toward the end of this post.
- Saute the onion and mushrooms in the olive oil.
- Add the shrimp, sausages and stewed tomatoes to the skillet.
- Add the box of Zatarain’s and water and simmer, covered, until the rice is tender.
- diced cooked chicken – add this when you add the other meat
- chopped celery or green pepper – saute this in the skillet while you saute the onions and mushrooms
My best time-saving tip:
By using the box of Zatarain’s, half the work is done for you already. The spices are included inside the box.
You have questions about Zatarain’s Shrimp and Sausage Jambalaya Recipe??? I have answers:
- Is this dish spicy? Yes, I would say it is moderately spicy. If you do not like much spice, just add half of the packet of spice mix that comes in the Zatarain’s
- Can I use garden tomatoes in this dish? Yes, garden tomatoes would work well in this dish. Use four or five, diced, in place of the stewed tomatoes.
What should I serve with this Zatarain’s Shrimp and Sausage Jambalaya Recipe?
A good southern cornbread would be excellent to serve alongside this very southern recipe.
Suggestions for leftovers:
You can refrigerate leftovers, but I would not for more than three days. Freezing is a better option because cooked rice can actually start to grow bacteria spores. Taste of Home has an excellent article titled Can You Freeze Cooked Rice which is a good read.
After you try my Easy Jambalaya Recipe with Shrimp and Sausage, you will understand why I call it a BEST. For another great shrimp and sausage recipe, try my How to Make a Seafood Boil. In addition, my Surf and Turf Shish Kabob Recipe is another great shrimp recipe to try. Cajun Cooking Recipes is a blog dedicated to all things cajun you might want to explore. See my Seafood category for more recipes like this.
If you like this recipe, please like and share it–Thanks!
The base is a boxed mix of Zatarain's which could not be easier.
- 1 medium onion, cut into sections
- 4 ounces sliced mushrooms
- 2 tablespoons olive oil
- 8 ounces shrimp, uncooked or cooked, that have been peeled, deveined, tails on or off
- 8 ounces sausage, any variety, fully cooked, sliced
- 14 - 15 ounce canned stewed tomatoes
- 12 ounces Zatarain's Jambalaya (family size)
- 2 1/2 cups water
To a large skillet, saute the mushrooms and onions in the olive oil until tender over medium heat. If using raw shrimp, add them now and saute a minute or two until lightly cooked. Also add the sliced sausage.
Add the stewed tomatoes and break up large chunks with your spoon. Add the jambalaya mix and water. Cover and simmer over low heat 25-30 minutes or until the rice is tender.
If you are using cooked shrimp, add them 5 minutes before serving to heat through.
If you made this recipe, please let me know what you thought in the comments and give it a star ***** rating–xoxo Renea